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victoria sponge cake

Victoria Sponge

This is a simple and easy one mix large Victoria Sponge recipe. A no messing about, mix it and bake cake that is a guaranteed crowd pleaser and my go to whenever I need a sponge of epic delicious proportions.

Course cake
Cuisine English
Keyword Victoria Sponge
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 people
Calories 517 kcal


  • 275 grams plain flour
  • 275 grams caster sugar
  • 200 grams unsalted butter room temperature
  • 75 mls vegetable oil
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 5 large eggs beaten

Filling and topping

  • 10 tbsp strawberry jam
  • 300 mls double cream
  • 2 tbsp icing sugar


  1. Preheat the oven to 160 °C/325°F/Gas Mark 3. Place all your sponge ingredients in your mixing bowl. Make sure the butter is room temperature.

  2. Mix until pale. About 2 minutes. Divide between 2 x 8" loose bottomed and lined cake tins. Weigh them to get roughly the same amount in each.

  3. Bake for about 30 minutes until golden and a skewer/cocktail stick comes out clean when inserted into the middle of the cake.

  4. Leave the sponges in the tin for 5 mins before carefully running a knife around the sides and gently easing out and onto the wire rack to fully cool.

  5. When ready to sandwich together then softly whip the cream if using and place the first sponge on your serving plate. Cover the sponge with jam before topping with the cream. Gently place the naked sponge on top and lightly dust with icing sugar. I use a sieve to get the icing sugar to cover the cake lightly.

  6. Apply To Guilty Fairy's Face

Recipe Notes

  • Butter and eggs at room temperature.
  • Beat the mixture until it pales.
  • Weigh the cake tins with the batter in to get them roughly equal
  • Use an oven thermometer to correctly track your oven temp
  • Use reusable liners in your cake tins for ease
  • To make this into a chocolate victoria sponge then add 50 grams of cocoa (not drinking chocolate) and take away 25 grams of flour. However here is a delicious chocolatey sponge cake my Easy Chocolate Cake .
  • You could also use buttercream to sandwich this cake together. Vanilla buttercream would be ideal with jam.
  • To make this cake gluten free then substitute the plain flour for gluten free flour. You may need to add a splash of milk to get a soft dropping consistency as gluten free flour can absorb more liquid than standard white flour.
  • If your cake is not of a soft dropping consistency (falls from a spoon easily) then add a splash of milk or two until it does.
  • Be careful not to overbake. This means watching it towards the end of baking time carefully.
  • You could also fill with alternative fillings, lemon curd and cream is dreamy here. But pimp your ride as you see fit.

All nutritional info is meant only as a guide and is approximate.

Nutrition Facts
Victoria Sponge
Amount Per Serving
Calories 517 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 20g125%
Cholesterol 158mg53%
Sodium 148mg6%
Potassium 93mg3%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 32g36%
Protein 6g12%
Vitamin A 912IU18%
Vitamin C 2mg2%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.