Victoria Sponge

Name: Victoria Sponge
Total time: 1 h 43 min
Yield: 4 servings
Ingredients: 175 g Unsalted butter; 175 g Caster sugar; 3 piece Egg; 175 g self-raising flour; 1 tsp Baking powder; 30 ml Whole milk; 150 ml Double cream; 80 g strawberry jam; 20 g Icing sugar

1 hr 43 min · 14 min active · makes ~960 g · Medium

Light sponge cake layered with strawberry jam and whipped double cream, a classic British teatime dessert that serves four.

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Victoria Sponge

Light sponge cake layered with strawberry jam and whipped double cream, a classic British teatime dessert that serves four.

See more →

TOTAL TIME

1 hr 43 min

ACTIVE TIME

14 min

QUANTITY

~960 g

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/9

Tools0/14

Ingredients

0/9 gathered · 4 servings

175g

3piece

175g

1tsp

30ml

150ml

80g

20g

#	Quantity	Notes	State
1	175g	—	—
2	175g	—	—
3	3piece	—	—
4	175g	—	—
5	1tsp	—	—
6	30ml	—	—
7	150ml	—	—
8	80g	—	—
9	20g	—	—

Tools

17 items

Procedure

35 steps

1 of 35

Turn the oven to 180 °C and allow it to come fully up to temperature.

180°C

⏱ 10 min

2 of 35

Grease and line the base of the first sandwich tin with a disc of baking paper.

⏱ 30s

3 of 35

Grease and line the base of the second sandwich tin with a disc of baking paper.

⏱ 30s

4 of 35

Add the butter to a large mixing bowl.

Unsalted butter · 175 g

⏱ 10s

ResultUnsalted butter

5 of 35

Add the caster sugar to the bowl with the butter.

Caster sugar · 175 g

⏱ 5s

ResultUnsalted butter and caster sugar

6 of 35

Beat the butter and sugar together until the mixture is very pale, light and fluffy.

⏱ 5 min

ResultPale creamed butter and sugar

7 of 35

Crack the 3 eggs one at a time into the bowl, beating well with the hand mixer after each addition.

Egg · 3 piece

⏱ 20s

ResultPale creamed butter and sugar and egg

8 of 35

Beat until the eggs are fully incorporated and the batter looks smooth and glossy.

⏱ 1 min

ResultBeaten egg and butter mixture

9 of 35

Sift the self-raising flour over the bowl.

Self-raising flour · 175 g

⏱ 10s

ResultBeaten egg and butter mixture and self-raising flour

10 of 35

Add the baking powder to the bowl.

Baking powder · 1 tsp

⏱ 5s

ResultBeaten egg and self-raising flour mixture

11 of 35

Pour the milk into the bowl.

Whole milk · 30 ml

⏱ 5s

ResultBeaten egg and self-raising flour mixture

12 of 35

Fold everything together gently with a large metal spoon, cutting through and turning the batter until just combined with no streaks of flour.

⏱ 1 min

ResultSponge batter

13 of 35

Pour roughly half the batter into the first prepared tin.

Sponge batter · step 12

⏱ 15s

ResultRemaining sponge batter

14 of 35

Pour the remaining batter into the second prepared tin.

⏱ 15s

ResultRemaining sponge batter

15 of 35

Level the surface of the batter in the first tin with a palette knife so it is flat and even to the edges.

⏱ 15s

ResultLevelled sponge batter

16 of 35

Level the surface of the batter in the second tin with a palette knife so it is flat and even to the edges.

⏱ 15s

ResultLevelled sponge batter

17 of 35

Place the first tin in the oven.

⏱ 10s

ResultLevelled sponge batter

18 of 35

Place the second tin alongside it in the oven.

⏱ 10s

ResultLevelled sponge batter

19 of 35

Bake for about 20 minutes until the sponge is well risen, golden and a skewer inserted in the centre comes out clean.

180°C

⏱ 20 min

ResultBaked sponge layer

20 of 35

The second tin bakes alongside the first for the same time — check both with a skewer and remove them together.

180°C

⏱ 20 min

ResultBaked sponge layer

21 of 35

Using oven gloves, lift the first tin from the oven.

⏱ 15s

ResultBaked sponge layer

22 of 35

Using oven gloves, lift the second tin from the oven.

⏱ 15s

ResultBaked sponge layer

23 of 35

Leave the first sponge in its tin for 5 minutes to settle and pull away from the sides.

⏱ 5 min

ResultBriefly cooled sponge layerused in step 25

24 of 35

Leave the second sponge in its tin for 5 minutes alongside the first.

⏱ 5 min

ResultBriefly cooled sponge layerused in step 26

25 of 35

Run a palette knife around the edge of the first tin, invert the sponge onto the wire rack and peel away the baking paper.

Briefly cooled sponge layer · step 23

⏱ 20s

ResultTurned-out sponge layer

26 of 35

Run a palette knife around the edge of the second tin, invert the sponge onto the second wire rack and peel away the baking paper.

Briefly cooled sponge layer · step 24

⏱ 20s

ResultTurned-out sponge layer

27 of 35

Leave the first sponge on its rack until completely cold — a warm sponge will melt the cream.

⏱ 1 hr

ResultCooled sponge layerused in step 31

28 of 35

Leave the second sponge on its rack until completely cold alongside the first.

⏱ 1 hr

ResultCooled sponge layerused in step 34

29 of 35

Pour the double cream into a medium bowl.

Double cream · 150 ml

⏱ 5s

ResultDouble cream

30 of 35

Whisk the cream until it just holds soft, billowy peaks — stop before it becomes stiff.

⏱ 1 min 30s

ResultSoftly whipped creamused in step 33

31 of 35

Set the first cooled sponge layer flat-side up on the cake stand to act as the base.

Cooled sponge layer · step 27

⏱ 10s

ResultCooled sponge layer

32 of 35

Spoon the strawberry jam onto the sponge base and spread it in an even layer right to the edges.

Strawberry jam · 80 g

⏱ 30s

ResultCooled sponge layer and strawberry jam

33 of 35

Spoon the whipped cream over the jam and spread it gently in an even layer.

Softly whipped cream · step 30

⏱ 30s

ResultFilled sponge base

34 of 35

Lift the second cooled sponge layer from its rack and place it on top, right-side up, pressing down very lightly so it sits level.

Cooled sponge layer · step 28

⏱ 10s

ResultFilled sponge base and cooled sponge layer

35 of 35

Hold the sieve over the top of the cake and tap it gently to dust the surface with a fine, even snowfall of icing sugar. Keep any left over covered in the fridge and eat within 2 days.

Icing sugar · 20 g

⏱ 15s

ResultVictoria Sponge

Total Time1 hr 43 min

#	Product	Tool	Action
1	—	180°C	Turn the oven to 180 °C and allow it to come fully up to temperature.⏱ 10 min
2	—		Grease and line the base of the first sandwich tin with a disc of baking paper.⏱ 30s
3	—		Grease and line the base of the second sandwich tin with a disc of baking paper.⏱ 30s
4	175 g		Add the butter to a large mixing bowl.⏱ 10sResultUnsalted butter
5	175 g		Add the caster sugar to the bowl with the butter.⏱ 5sResultUnsalted butter and caster sugar
6	—		Beat the butter and sugar together until the mixture is very pale, light and fluffy.⏱ 5 minResultPale creamed butter and sugar
7	3 piece		Crack the 3 eggs one at a time into the bowl, beating well with the hand mixer after each addition.⏱ 20sResultPale creamed butter and sugar and egg
8	—		Beat until the eggs are fully incorporated and the batter looks smooth and glossy.⏱ 1 minResultBeaten egg and butter mixture
9	175 g		Sift the self-raising flour over the bowl.⏱ 10sResultBeaten egg and butter mixture and self-raising flour
10	1 tsp		Add the baking powder to the bowl.⏱ 5sResultBeaten egg and self-raising flour mixture
11	30 ml		Pour the milk into the bowl.⏱ 5sResultBeaten egg and self-raising flour mixture
12	—		Fold everything together gently with a large metal spoon, cutting through and turning the batter until just combined with no streaks of flour.⏱ 1 minResultSponge batter
13	Sponge batterstep 12		Pour roughly half the batter into the first prepared tin.⏱ 15sResultRemaining sponge batter
14	—		Pour the remaining batter into the second prepared tin.⏱ 15sResultRemaining sponge batter
15	—		Level the surface of the batter in the first tin with a palette knife so it is flat and even to the edges.⏱ 15sResultLevelled sponge batter
16	—		Level the surface of the batter in the second tin with a palette knife so it is flat and even to the edges.⏱ 15sResultLevelled sponge batter
17	—		Place the first tin in the oven.⏱ 10sResultLevelled sponge batter
18	—		Place the second tin alongside it in the oven.⏱ 10sResultLevelled sponge batter
19	—	180°C	Bake for about 20 minutes until the sponge is well risen, golden and a skewer inserted in the centre comes out clean.⏱ 20 minResultBaked sponge layer
20	—	180°C	The second tin bakes alongside the first for the same time — check both with a skewer and remove them together.⏱ 20 minResultBaked sponge layer
21	—		Using oven gloves, lift the first tin from the oven.⏱ 15sResultBaked sponge layer
22	—		Using oven gloves, lift the second tin from the oven.⏱ 15sResultBaked sponge layer
23	—		Leave the first sponge in its tin for 5 minutes to settle and pull away from the sides.⏱ 5 minResultBriefly cooled sponge layerused in step 25
24	—		Leave the second sponge in its tin for 5 minutes alongside the first.⏱ 5 minResultBriefly cooled sponge layerused in step 26
25	Briefly cooled sponge layerstep 23		Run a palette knife around the edge of the first tin, invert the sponge onto the wire rack and peel away the baking paper.⏱ 20sResultTurned-out sponge layer
26	Briefly cooled sponge layerstep 24		Run a palette knife around the edge of the second tin, invert the sponge onto the second wire rack and peel away the baking paper.⏱ 20sResultTurned-out sponge layer
27	—		Leave the first sponge on its rack until completely cold — a warm sponge will melt the cream.⏱ 1 hrResultCooled sponge layerused in step 31
28	—		Leave the second sponge on its rack until completely cold alongside the first.⏱ 1 hrResultCooled sponge layerused in step 34
29	150 ml		Pour the double cream into a medium bowl.⏱ 5sResultDouble cream
30	—		Whisk the cream until it just holds soft, billowy peaks — stop before it becomes stiff.⏱ 1 min 30sResultSoftly whipped creamused in step 33
31	Cooled sponge layerstep 27		Set the first cooled sponge layer flat-side up on the cake stand to act as the base.⏱ 10sResultCooled sponge layer
32	80 g		Spoon the strawberry jam onto the sponge base and spread it in an even layer right to the edges.⏱ 30sResultCooled sponge layer and strawberry jam
33	Softly whipped creamstep 30		Spoon the whipped cream over the jam and spread it gently in an even layer.⏱ 30sResultFilled sponge base
34	Cooled sponge layerstep 28		Lift the second cooled sponge layer from its rack and place it on top, right-side up, pressing down very lightly so it sits level.⏱ 10sResultFilled sponge base and cooled sponge layer
35	20 g		Hold the sieve over the top of the cake and tap it gently to dust the surface with a fine, even snowfall of icing sugar. Keep any left over covered in the fridge and eat within 2 days.⏱ 15sResultVictoria Sponge
Total Time			1 hr 43 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	945kcal
	11g
	54g
	32g
	99g
	61g
	2g
	365mg

Ingredients0/9

Tools0/14

Recipe

Victoria Sponge

Light sponge cake layered with strawberry jam and whipped double cream, a classic British teatime dessert that serves four.

What you’ll doYou will cream butter and sugar until pale and fluffy, beat in eggs one at a time, then fold in flour, baking powder and milk. Divide the batter between two lined tins, bake them together until a skewer comes out clean, then cool them completely. Whip the cream to soft peaks, layer one sponge with jam and cream, top with the second sponge, and dust with icing sugar.

Serves4

Total1 hr 43 min

LevelMedium

Ingredients

Unsalted butter175 g
Caster sugar175 g
Egg3 piece
Self-raising flour175 g
Baking powder1 tsp
Whole milk30 ml
Double cream150 ml
Strawberry jam80 g
Icing sugar20 g

Tools

Large metal spoonSieveSponge layer tin (20cm round sandwich tin)20cm round sandwich tin 2 (20cm round sandwich tin)Large mixing bowlOvenCake standPalette knifeMedium bowlSponge layer rack (wire rack)Wire rack 2 (wire rack)SkewerWhiskHand mixerBaking paperOven gloveSkewers

Method

Turn the oven to 180 °C and allow it to come fully up to temperature.

180°C10 minOven

Grease and line the base of the first sandwich tin with a disc of baking paper.

30sSponge layer tin (20cm round sandwich tin), Baking paper

Grease and line the base of the second sandwich tin with a disc of baking paper.

30s20cm round sandwich tin 2 (20cm round sandwich tin), Baking paper

Add the butter to a large mixing bowl.

10sLarge mixing bowlUnsalted butter · 175 g

Add the caster sugar to the bowl with the butter.

5sLarge mixing bowlCaster sugar · 175 g

Beat the butter and sugar together until the mixture is very pale, light and fluffy.

5 minLarge mixing bowl, Whisk

Crack the 3 eggs one at a time into the bowl, beating well with the hand mixer after each addition.

20sLarge mixing bowlEgg · 3 piece

Beat until the eggs are fully incorporated and the batter looks smooth and glossy.

1 minLarge mixing bowl, Hand mixer

Sift the self-raising flour over the bowl.

10sLarge mixing bowlSelf-raising flour · 175 g

Add the baking powder to the bowl.

5sLarge mixing bowlBaking powder · 1 tsp

Pour the milk into the bowl.

5sLarge mixing bowlWhole milk · 30 ml

Fold everything together gently with a large metal spoon, cutting through and turning the batter until just combined with no streaks of flour.

1 minLarge mixing bowl, Large metal spoon

Pour roughly half the batter into the first prepared tin.

15sSponge layer tin (20cm round sandwich tin)Sponge batter · step 12

Pour the remaining batter into the second prepared tin.

15s20cm round sandwich tin 2 (20cm round sandwich tin)

Level the surface of the batter in the first tin with a palette knife so it is flat and even to the edges.

15sSponge layer tin (20cm round sandwich tin), Palette knife

Level the surface of the batter in the second tin with a palette knife so it is flat and even to the edges.

15s20cm round sandwich tin 2 (20cm round sandwich tin), Palette knife

Place the first tin in the oven.

10sSponge layer tin (20cm round sandwich tin), Oven, Oven glove

Place the second tin alongside it in the oven.

10s20cm round sandwich tin 2 (20cm round sandwich tin), Oven, Oven glove

Bake for about 20 minutes until the sponge is well risen, golden and a skewer inserted in the centre comes out clean.

180°C20 minSponge layer tin (20cm round sandwich tin), Skewers

The second tin bakes alongside the first for the same time — check both with a skewer and remove them together.

180°C20 min20cm round sandwich tin 2 (20cm round sandwich tin), Skewers

Using oven gloves, lift the first tin from the oven.

15sSponge layer tin (20cm round sandwich tin), Oven, Oven glove

Using oven gloves, lift the second tin from the oven.

15s20cm round sandwich tin 2 (20cm round sandwich tin), Oven, Oven glove

Leave the first sponge in its tin for 5 minutes to settle and pull away from the sides.

Result · Briefly cooled sponge layer · used in step 25

5 minSponge layer tin (20cm round sandwich tin)

Leave the second sponge in its tin for 5 minutes alongside the first.

Result · Briefly cooled sponge layer · used in step 26

5 min20cm round sandwich tin 2 (20cm round sandwich tin)

Run a palette knife around the edge of the first tin, invert the sponge onto the wire rack and peel away the baking paper.

20sSponge layer rack (wire rack), Palette knifeBriefly cooled sponge layer · step 23

Run a palette knife around the edge of the second tin, invert the sponge onto the second wire rack and peel away the baking paper.

20sWire rack 2 (wire rack), Palette knifeBriefly cooled sponge layer · step 24

Leave the first sponge on its rack until completely cold — a warm sponge will melt the cream.

Result · Cooled sponge layer · used in step 31

1 hrSponge layer rack (wire rack)

Leave the second sponge on its rack until completely cold alongside the first.

Result · Cooled sponge layer · used in step 34

1 hrWire rack 2 (wire rack)

Pour the double cream into a medium bowl.

5sMedium bowlDouble cream · 150 ml

Whisk the cream until it just holds soft, billowy peaks — stop before it becomes stiff.

Result · Softly whipped cream · used in step 33

1 min 30sMedium bowl, Whisk

Set the first cooled sponge layer flat-side up on the cake stand to act as the base.

10sCake standCooled sponge layer · step 27

Spoon the strawberry jam onto the sponge base and spread it in an even layer right to the edges.

30sCake stand, Palette knifeStrawberry jam · 80 g

Spoon the whipped cream over the jam and spread it gently in an even layer.

30sCake stand, Palette knifeSoftly whipped cream · step 30

Lift the second cooled sponge layer from its rack and place it on top, right-side up, pressing down very lightly so it sits level.

10sCake standCooled sponge layer · step 28

Hold the sieve over the top of the cake and tap it gently to dust the surface with a fine, even snowfall of icing sugar. Keep any left over covered in the fridge and eat within 2 days.

Result · Victoria Sponge

15sCake stand, SieveIcing sugar · 20 g

Printed 6 October 2026