Skip to main content
Victoria Sponge Traybake
43Total Time
20Prep Time
23Bake Time

Victoria Sponge Traybake


2 Reviews

About this MOB Kitchen Victoria Sponge Traybake

Golden light sponge topped with dollops of Billington's Unrefined Icing Sugar buttercream and swirls of strawberry jam - what's not to fall in love with this Brilliantly British inspired traybake. Perfect for slicing and sharing during the Kings Coronation celebrations, Mob have created this quick and easy Victoria Sponge cake recipe which takes less than 20 minutes to whisk up. 

Using Billington's Unrefined Golden Caster Sugar, Mob have created the fluffiest golden sponge cake to form a show-stopping foundation to this yummy traybake. To top things off they've also used Billington's Unrefined Golden Icing Sugar to dollop all over the sponge, giving a delicious texture and caramelly depth. We promise you'll be going back for seconds (or thirds... we won't tell!).

43Total Time
20Prep Time
23Bake Time


  1. Step 1:

    Heat the oven to 160 C fan. Line a 20cm x 30cm rectangle baking tin, or roasting tray. Add the butter and sugar to a large mixing and use an electric whisk to whip until very light and creamy. You can do this manually, but make sure you whisk until it’s super light!

  2. Step 2:

    Add the eggs, one at a time, beating with the electric whisk after each addition until fully combined. If it looks like it’s splitting at all, add a tbsp of the flour. Add the vanilla extract.

  3. Step 3:

    Mix the flour and baking powder together with a pinch of salt, then tip into the egg mixture and use a spatula to combine, you want make sure it’s all combined but try not to beat out too much air.

  4. Step 4:

    Bake for 20 - 25 mins, until risen. To check if its done, either poke with a skewer- if it comes out clean, the cake is done. Otherwise, very lightly press the top with your finger, it should spring back to shape when you remove it. Set aside to cool for 5 mins, then flip out onto a drying rack, remove the baking paper and allow to cool. It’s best to ice the underside of the cake as it’ll be flat!

  5. Step 5:

    Whilst the cake cools, remove the tops from the strawberries and cut into quarters. Add to a bowl with the raspberries. Dust the icing sugar over the top, stir and set aside.

  6. Step 6:

    Once the cake is cool, whip the double cream until thick and creamy- if you lift the whisk up, it should leave a little peak but not too firmly, you want it to be lightly whipped.

  7. Step 7:

    Stir the raspberry jam into the strawberry and raspberry mixture, they should have a glossy sauce.

  8. Step 8:

    Spoon the cream over the cake, using the back of spoon to swoosh it over. Top with the strawberries and raspberries. Finish with a dusting of icing and then slice into squares to serve.


  • For the traybake

    • 200g Unsalted Butter (room temperature)
    • 200g Billington's Unrefined Golden Caster Sugar
    • 4 Eggs (room temperature)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 200g Allinson's Self Raising Flour
    • 1 tsp Baking Powder
    •  Pinch of salt
    • 1 Lemon (zest only)
  • For the top

    • 200g Strawberries
    • 150g Raspberries
    • 2 tbsp Billington's Unrefined Golden Icing Sugar
    • 2 tbsp Raspberry jam
    • 500ml Double cream


  • Whisk or electric whisk
  • Spatula
  • 20 x 20 baking tin
  • Skewer
  • Cooling rack

Nutritional Information

per 147g
  • 580cal Energy
  • 42g Fat
  • 26g of which Saturates
  • 43g Carbohydrates
  • 28g of which Sugars
  • 5.7g Protein
  • 0.6g Salt

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.