A Delicious Victoria Sponge

A Victoria Sponge is one of my most favourite cakes, I love it’s versatility! It can be a simple comforting cake, or an extravagant celebration cake. The cake pictured below is one that I had made for my Mum’s birthday, and starts off with a basic sponge recipe… 


For the cake:

  • 100g margarine/butter softened at room temperature
  • 100g caster sugar
  • 2 medium eggs
  • 100g self-raising flour
  • 1tsp vanilla essence
For the filling:
  • Some strawberry jam
  • 250ml double cream, lightly whipped
For the decoration:
  • Half a punnet of strawberries, hulled and thinly sliced
  • Some icing sugar, to dust


  1. Heat an oven to 180 degrees Celsius/ 350 degrees Farenheit
  2. Grease 2 18cm (7inch) cake tins
  3. Cream the margarine and caster sugar until they are light and fluffy, beat in the eggs, one at a time, adding a little flour to the mix along with each egg
  4. Gently fold in the remaining flour, place in the tines, and bake for 20-25 minutes
  5. When it has cooled, sandwich the two cakes together with most of the cream and the jam. Then spread the remainder of the cream on the top, and decorate with the strawberries, before dusting with icing sugar
  6. Enjoy…


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