Victoria Sponge
Two light, buttery vanilla sponges sandwiched with raspberry jam and fluffy buttercream. The quintessential British teatime cake.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 10
- Level
- Easy
Named after Queen Victoria, who reportedly enjoyed a slice with her afternoon tea, this is the cake every home baker should master. Weighing the eggs and using the same weight of butter, sugar and flour gives a perfectly balanced sponge.
Make sure your butter is really soft and beat it with the sugar until pale. That's where the lightness comes from. Let the sponges cool completely before filling, or the buttercream will melt.
Victoria Sponge
45 min total · approx. 430 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 180°C / 160°C fan. Grease and line two 20cm sandwich tins.
- Beat the butter and sugar until pale and fluffy, then beat in the eggs one at a time. Fold in the flour and baking powder, then the milk and vanilla.
- Divide between the tins and bake for 20–25 minutes until golden and springy.
- Cool in the tins for 5 minutes, then turn out onto a rack to cool completely.
- Beat the buttercream butter with the icing sugar and a splash of milk until fluffy.
- Spread one sponge with buttercream, then jam, top with the second sponge and dust with icing sugar.
Cook's noteBest eaten within 2 days. Store in an airtight tin somewhere cool.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
