Perfect Victoria Sponge Cake?

25 August 2012

I whipped up this little beauty last Saturday afternoon. We had spent the morning at my parents house, Hubby was working so I decided to have a quiet afternoon at home. Lydia was having her afternoon nap so Oliver and I had a bash at this, as it was a new recipe that I wanted to try out. My sister has promised to buy me Jo Wheatley's book A Passion For Baking for my birthday. But that's 6 weeks away! Luckily this month's Sainsbury's magazine had a lovely interview with Jo {who won The Great British Bake Off 2011} and featured some of her most popular recipes, including this one. I changed a few things as I really wanted to fill it with whipped cream instead of buttercream.

So is this the perfect Victoria Sponge Cake? Well that's a matter of taste I suppose. But if you're a baker you might fall into one of these categories: 1. Always in search for the perfect Victoria Sponge Cake recipe. 2. Have a recipe that you love and would never use anything else. After baking this, I'm firmly in category two. I don't think I'll ever use another recipe again.

It's quite a big cake so I gave half of it to my sister and brother in law for their wedding anniversary. My brother in law said it was the best he'd ever tasted and my sister has cancelled the lady who was making the cake for my niece's 1st birthday and asked me to make this one instead!

Victoria Sponge Cake

Serves 10-12
Preparation time 30 minutes
Cooking time 30-35 minutes

225g unsalted butter, softened
225g caster sugar
4 large eggs, beaten
1tsp vanilla extract
225g self raising flour
2tbsp whole milk

300ml tub of double cream
5 tbsp strawberry jam
3 strawberries, halved
Icing sugar to decorate

Preheat your oven to 180C Gas mark 4. Put your shelf in the middle of the oven. Grease your cake tins {I used two x 20cm tins} and line the bottom with greaseproof paper.

In a large bowl put your butter and sugar and mix them together with a hand held electric mixer {or freestanding mixer of you're lucky enough to have one!} until it's pale and fluffy. Add the vanilla extract and a third of your beaten eggs and mix thoroughly. When it's all combined, add another third of your beaten egg and mix again, repeat this once more until all the mixture is thoroughly combined. Sift the flour into the bowl, add the milk and mix thoroughly until all the ingredients are fully combined.

Divide the mixture equally into your two cake tins and smooth with a spatula. Pop in the oven for 30 minutes. When they are ready, they will look golden, spring back when gently touched and a skewer inserted into the middle of the cakes comes out clean. Leave to stand in the tin for 5 minutes then turn out onto a wire rack to cool completely.

To make the filling, pour the cream into a large bowl and beat with an electric mixer until it forms stiff peaks. Put one cake onto a serving plate and spread with the jam, making sure you go right to the edges. Then spread the whipped cream on top of the jam. For extra yumminess, if you have plenty of strawberries, slice them and place them on top of the cream.

Carefully place the other cake on top of the filling. Sift some icing sugar on top and arrange the halved strawberries in the middle of the cake.


  1. Gosh that does look yummy,I could just eat a slice right now :-)

  2. Nomnom, will definitely try this one! Looks scrummy.

  3. I will be trying this since I am currently in category 1! I have tried many (perfectly nice) Victoria sponge cakes in the past but have yet to find one worthy of putting in my handwritten book of category 2 recipes.


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