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Wholemeal Victoria Sponge on a cake stand, next to a bag of Allinson's Wholemeal Flour and scattered with fresh summer fruits
45Total Time
20Prep Time
25Bake Time

Wholemeal Victoria Sponge

Quick and easy
  • Nut Free
  • Vegetarian

About the Wholemeal Victoria Sponge

Love our Billington's Victoria Sponge Cake? So do we! The buttery notes, and golden colour from the unrefined golden caster sugar always have us coming back for more (quite literally). To make this simple Victoria Sponge Cake even more tempting, we've added extra fibre to this bake. Swapping 50% of the Allinson's flour to wholemeal means you can have your deliciously fluffy Victoria sponge cake and eat it - knowing you're packing more fibre into your diet for a happy tummy. Sit back and relax with a hot cuppa, and a slice of our Wholemeal Victoria Sponge Cake.

Whether you're planning a street party like no other, or keeping it cool with a garden party - we've got all you need to whisk up the best party spread. Our Fruit Filled Scones are a total triumph, or create a patriotic party traybake with our Union Jack Traybake - the perfect centre piece.

45Total Time
20Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 180ºC (fan 160°C, gas mark 4). Grease and base-line two 18ch (7 inch) sandwich tins.

  2. Step 2:

    Cream the butter and golden caster sugar.

  3. Step 3:

    Add the eggs, a little at a time, to the creamed mixture, beating well.

  4. Step 4:

    Sift in the flours and fold in lightly. Divide the mixture into the prepared sandwich tins. Bake for 25 minutes until risen and golden brown.

  5. Step 5:

    Cool in the tins for about a minute, then turn out onto a wire rack until cool.

  6. Step 6:

    Prepare the buttercream by mixing together the butter and icing sugar. If you need to loosen the mixture, add a tiny splash of milk.

  7. Step 7:

    Once the cakes are completely cool, sandwich the cakes together with the jam and buttercream.

  8. Step 8:

    Sift the icing sugar all over the top, and decorate with 2 or 3 strawberries or blueberries.


  • For the wholemeal cake

    • 175g Unsalted butter (softened)
    • 175g Billington's Unrefined Golden Caster Sugar
    • 3 Medium eggs
    • 88g Allinson's Self-Raising White Flour
    • 88g  Allinson's Self Raising Wholemeal Flour
  • For the filling

    • 175g Silver Spoon Icing Sugar
    • 75g Unsalted butter (softened)
    • 3 tbsp Strawberry jam
    • Handful Strawberries & Blueberries


  • Electric whisk (optional)
  • Wooden spoon
  • 2 x 18cm cake tins
  • Baking parchment
  • Wire cooling rack
  • Sieve

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