Classic Victoria sponge

Serves: 8 Prepare & Cook:


  • 200g butter, softened
  • 200g caster sugar
  • 4 eggs
  • 1 tsp vanilla bean paste
  • 200g self-raising flour
  • 4 tbsp jam


  1. Preheat the oven to 180°C, gas mark 4. Grease and line 2 x 15cm loose-bottomed cake tins with baking paper.
  2. Beat the softened butter and caster sugar until pale and fluffy. Gradually beat in the eggs, then the vanilla bean paste.
  3. Fold in the self-raising flour and divide the mixture between the tins. Bake for 30-35 minutes, until golden and well risen.
  4. Leave to cool in the tin for 5 minutes, then turn out onto wire racks to cool completely.
  5. Use a serrated knife to level the top of 1 sponge, if needed. Spread with jam. Place the second sponge on top and dust with icing sugar.

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