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215Total Time
40Prep Time
135Bake Time

Royal Victoria Sponge

3 Reviews

  • Vegetarian

About the bake

This royal victoria sponge cake is a recipe fit for a Queen. It combines some of Britain's most love dishes; from a soft vanilla victoria sponge, filled with fresh British strawberries, buttercream infused with the nations favourite drink - tea and topped with an Eton Mess style 'crown' of meringues and berries. A real royal showstopper.

Looking for more British bakes? Give our union jack cupcakes a try.

215Total Time
40Prep Time
135Bake Time


  1. Step 1:

    To make the meringues; preheat the oven to 110°C (100°C/gas mark 4) and line several baking trays with non-stick paper.

  2. Step 2:

    In a clean bowl, beat the egg whites until they become fluffy with stiff peaks.

  3. Step 3:

    Gradually spoon in the caster sugar, mixing for a few seconds between each addition. This should thicken the mixture and add a sheen.

  4. Step 4:

    With a metal spoon or spatula, fold in the icing sugar in four amounts. Then fill into a piping bag, fitted with a star nozzle and pipe small circles of meringue onto your baking trays.

  5. Step 5:

    Bake for 1 hour 15 minutes, then turn off the oven and leave the meringues to cool inside. (Ideally overnight)

  6. Step 6:

    To infuse the milk; in a small saucepan, heat 50ml of milk with two teabags of china rose tea for 10 minutes (be careful not to boil)

  7. Step 7:

    Squeeze the teabags, remove and leave the milk to one side to cool.

  8. Step 8:

    Preheat the oven to 180°C  (160°C fan / Gas Mark 4)

  9. Step 9:

    Grease and line two 8 inch sandwich tins with baking paper.

  10. Step 10:

    In a bowl, beat together the softened butter and sugar until light and fluffy.

  11. Step 11:

    Add each egg to the mix, one by one, mixing between each addition and adding a tablespoon of the flour to keep the mix smooth.

  12. Step 12:

    Add the vanilla extract, baking powder and flour and continue to mix until these ingredients have been fully incorporated.

  13. Step 13:

    Carefully split the mixture evenly between the two cake tins and bake for 25 minutes until cooked throughout.

  14. Step 14:

    Remove the cakes from the oven and leave to cool on a wire rack.

  15. Step 15:

    To make the buttercream, beat together the icing sugar and butter, then gradually pour in the tea infused milk.

  16. Step 16:

    Once the cakes are cooled, spoon a circle of strawberry jam in the centre on the bottom sponge. Leaving a gap around the sides for the buttercream.

  17. Step 17:

    Slice a handful of the strawberries thinly and layer around the edge of the jam circle.

  18. Step 18:

    Fill a piping bag with the buttercream and pipe blobs around the outer rim of the bottom sponge.

  19. Step 19:

    Place the other sponge on top of the filling and spread a thin layer of the remaining buttercream over the top of the cake.

  20. Step 20:

    Top the cake with a circle of meringues and fill the centre with a selection of fresh berries.


  • For the Sponge

    • 4 Medium eggs
    • 225g Billington's Unrefined Golden Caster Sugar
    • 225g Allinson's Self-Raising White Flour
    • 2 tsp Baking powder
    • 1.5 tsp Nielsen-Massey Vanilla Extract
    • 225g Unsalted butter (softened)
  • For the buttercream

    • 2 China rose tea
    • 80g Butter (unsalted)
    • 50ml Milk (whole)
    • 250g Silver Spoon Icing sugar
  • For the filling

    • 200g Strawberries
  • For the meringues

    • 4 Egg white(s) (free range)
    • 125g Silver Spoon White caster sugar
    • 125g Silver Spoon Icing sugar
  • For the topping

    • 100g Blueberries
    • 100 Raspberries
    • 100g Strawberries
    • 100g Cherries


  • 2x 8in cake tin
  • Mixing bowl

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