About our easy Victoria sponge cake
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.
Named after Queen Victoria, this traditional British bake is perfect for a Jubilee party, or even as a wedding cake.
What's the secret to a good Victoria sponge?
The key to a delicious Victoria sponge is all in the beating. You need to get as much air in as possible to create a light and airy sponge.
Below we take you through the recipe step by step so you can wow your guests with a beautifully moist Victoria sponge cake recipe.
Method
Step 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 8in sponge tins) by lining with baking parchment.
Step 2:
Cream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy.
Step 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.
Step 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.
Step 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 icing or caster sugar (whichever you prefer) and serve.
If you like this recipe, why not try our cupcakes in a jar idea?
Ingredients
For the Cake
- 200g Unsalted butter (softened)
- 200g Silver Spoon White Caster Sugar
- 4 Free range medium eggs
- 200g Allinson's Self Raising White Flour
- 1 tsp Nielsen-Massey Vanilla Extract
- 2 tbsp Whole milk
For the Filling
- 250g Strawberries (washed and halved)
- 150ml Double cream (whipped)
- To dust Silver spoon icing sugar (to dust)
Utensils
- 2x 8in round cake tins
Nutritional Information
per 106g- 410cal Energy
- 26g Fat
- 15g of which Saturates
- 38g Carbohydrates
- 24g of which Sugars
- 5g Protein
- 0.27g Salt
Recipe Reviews
I’m 14 and trying to bake more in school, i am going to make mine with a blackberry jam that i made but I can’t wait to try this out
I took double quantities for a bigger cake. Unfortunately I think too many eggs which made the cake a bit eggy....
It was delicious!Made with Almond flour by accident but was a excellent acquaintance!Made for about 5 people perfect amount!Would do again!
It looks tasty I’m going to make it today and see how it turns out then tell you how it is
Delicious
Perfect recipe, very easy, bakes quicker than other recipes I had found, turned out great.
Ingredients
For the Cake
- 200g Unsalted butter (softened)
- 200g Silver Spoon White Caster Sugar
- 4 Free range medium eggs
- 200g Allinson's Self Raising White Flour
- 1 tsp Nielsen-Massey Vanilla Extract
- 2 tbsp Whole milk
For the Filling
- 250g Strawberries (washed and halved)
- 150ml Double cream (whipped)
- To dust Silver spoon icing sugar (to dust)
Utensils
- 2x 8in round cake tins
Nutritional Information
per 106g- 410cal Energy
- 26g Fat
- 15g of which Saturates
- 38g Carbohydrates
- 24g of which Sugars
- 5g Protein
- 0.27g Salt