Quick & Easy Victoria Sponge by Silver Spoon

  • Total Time

    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Vegetarian
  • 4 Reviews

    4 star rating


This Victoria Sponge cake recipe is one that you will return to time and time again. Its even crumb and rise ensure this cake doesn't go dry around the edges but you are instead left with a light and airy texture that is oh so delicious. 


  1. Preheat the oven to 180°C (160°C fan, gas mark 5). Top Tip: Put some water in a cake tin or roasting tin and set in the bottom of the oven. This will help your sponges to stay moist and prevent it from drying out. Prepare the sandwich tins (2 x 7in sponge tins) by lining with baking parchment.

  2. Cream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy.

  3. Add the eggs in 4 parts, beating well after each addition so that the egg is well incorporated. Add the vanilla. Sift the flour into the mixture and fold in lightly with a metal spoon, until the mixture is even. Add the milk and mix.

  4. Spoon the mix into tins and bake for 20 minutes, or until a skewer inserted comes out clean. Remove and cool on a wire rack.

  5. To assemble the cake, put a dab of cream in the centre of the serving plate, and top with one of the cakes. Spoon the whipped cream all over the base and sprinkle over the halved strawberries. Top with the other cake and decorate with strawberries. Sift over the caster sugar and serve.


    If you like this recipe, why not try our cupcakes in a jar idea? Full recipe here

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  1. 4 star rating

    Good recipe. I like the water at the bottom of the cake tin. We should have melted the butter before mixing with the sugar on step 2.

  2. 4 star rating

    Nice tip with the water in cake tin to begin with. Would suggest melting the butter before creaming together with sugar on step 2.

  3. 5 star rating

    My first cake ( only made bread before) Faultless recipe. worked perfectly. Thanks.

  4. 4 star rating

    Your classic recipe is the one taught to me by my mother 70 years ago when all creaming and beating was with a strong right arm. Now I see that cooks like Mary Berry just throw all ingredients in a mixer and give it a few blasts. Seems to work for them.

    Also - how do you get the scalloped effect of cream and strawberries shown in the picture?

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