Victoria Sponge Sandwich Cake

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A true British classic made of a delicate sponge, delicious buttercream icing, and delectable strawberry jam. This Victoria sponge is incredibly easy to whip up, and leaves little room for failure. A simple cake that makes big impressions, and is a beautiful centerpiece for any occasion.


For the Cake

  • 6oz/170g Caster Sugar
  • 6oz/170g margarine or butter (I prefer margarine)
  • 6oz/170g Self Raising Flour
  • 3 medium free-range eggs
  • 1tsp vanilla essence
  • 1/2 tsp baking powder

For the Icing

  • 6oz/170g icing sugar
  • 3oz/85g butter
  • 1 tbsp of milk (optional)
  • 1/4 C Strawberry jam (or any jam of your choice)
  • 12 strawberries
  • icing sugar to dust


  • Preheat the oven to 160°C/320°F
  • Measure out the sugar and the margarine/butter and add them to a large mixing bowl. Cream with an electric beater until light and fluffy.
  • Add 2 eggs into the bowl and sift in 1/3 of the flour, using the electric mixer to combine.
  • Add the remaining egg, vanilla essence and another 1/3 of the flour and mix using the electric mixer until combined.
  • Add the last 1/3 of the flour and the baking powder to the mixture and with a wooden spoon gently fold the flour and baking powder through the mixture until all combined. Be slow and gentle as to not knock the air out of the mixture.
  • Spoon the mixture into a 8 inch diameter, deep cake tin lined with baking paper and place in the oven for 45 minutes.
  • Check the cake after 45 minutes using a knife or cake-tester to poke through the middle. If the knife/tester comes out clean the cake is ready, if it does not come out clean leave the cake in the oven for a further 5-10 minutes.
  • Remove the cake from the oven and let it cool for 10 minutes before removing it from the tin and placing on an airing rack.
  • Let the cake cool for a further 20 minutes before slicing through the middle to create 2 sandwich halves.
  • Whilst waiting for the halves to cool completely, start the buttercream icing.
  • Combine icing sugar and butter with an electric beater until it is white and fluffy. If the butter is too firm to mix, add the tablespoon of milk to leaven it.
  • Spread the jam onto one of the cake halves, and the buttercream on the other half, leaving some leftover for the strawberries.
  • sandwich the cakes halves together and place leftover buttercream into a piping bag or ziplock bag and pipe 12 small blobs around the top of the cake, placing a strawberry on each one.
  • Dust well with icing sugar to create the ‘patisserie look’
  • Enjoy! (and make yourself a cup of tea, you’ve earned it!)
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