Victoria Sponge Cake Recipe


Serves 12 generous portions

The Cake:

  • 350g / 12oz caster sugar

  • 350g / 12oz Stork margarine

  • 350g / 12oz self raising flour

  • 6 large eggs, lightly beaten

  • 1.25ml / ¼ tsp pure vanilla extract

The Filling:


  • Preheat oven to 170℃ / Gas Mark 3. Lightly grease and line two round 9" x 1" sandwich cake pans with baking parchment or greaseproof paper.

  • Cream together the Stork and sugar until light and fluffy.

  • Add the eggs in several stages. To avoid curdling, add a tablespoon of flour after each addition. Gently beat in the vanilla extract.

  • Fold in the flour until just combined on slow speed if using a food mixer or with a large metal spoon and a figure-of-eight motion by hand.

  • Divide the cake mixture evenly between the prepared cake tins. Bake for approximately 35-40 minutes.

  • While the cakes are cooling, beat together the butter, icing sugar and vanilla extract until light and fluffy.

  • When the cakes are cold, remove the baking parchment and place one layer, bottom side uppermost on a serving plate.

  • Spread with a generous layer of The Cherry Tree Strawberry or Raspberry Extra Jam.

  • Carefully spread or pipe a layer of the vanilla butter cream over the jam, and then place the second cake on top.

  • Lightly sprinkle a dusting of icing sugar over the assembled Victoria Sandwich.

  • Serve and enjoy!