Things I have been cooking lately #49: Classic Victoria Sponge

A couple of week’s ago Paul requested a cake for his brother, David’s birthday and suggested a classic Victoria Sponge so I picked out this recipe from The Primrose Bakery Book and made a couple of little tweaks. It makes a beautiful big cake with a simple but unbeatable flavour.

Classic Victoria Sponge

For the sponge

210g self-raising flour
225g golden caster sugar
25g cornflour
1 teaspoon baking powder
1 teaspoon vanilla extract
225g butter, at room temperature and softened
4 large eggs
3 tablespoons of milk

For the filling

3 tablespoons of strawberry jam
3 tablespoons whipped double cream
5 – 6 fresh strawberries, cut into 5mm slices

For decorating

Icing sugar

Preheat the oven to 180 C (or 170 for a fan oven). Grease two 20cm round sandwich tins with a little butter and line the base of each with greaseproof paper.

Sift the flour, sugar cornflour and baking powder into the bowl of your food processor and mix well. Add the remaining sponge ingredients and process briefly. I am literally talking a couple of seconds until everything is combined and smooth. Don’t wander off and leave it or your cake will be really dense.

Divide the batter evenly between the tins, it is not geeky to do this with a scale to make sure they are the same weight. Smooth the tops with a spatula. Bake in the centre of the oven for about 25 minutes, until golden brown and raised in the middle and a skewer inserted in the middle comes out clean. Leave the cakes to cool for about ten minutes in the tins and then turn them out to cool completely on a wire rack.

Once the cakes are cool spread the flat side of one cake with cream and the other with jam. Arrange the fresh strawberry slices on the jam side and then carefully put the two wides together. Dust the top with icing sugar and serve.

Serves 12

Victoria Sponge


  1. Wow!! This looks yummy!! πŸ™‚

    1. Abbi

      I was really delicious – timeless British flavours! πŸ™‚

  2. Yum! That must’ve been a happy birthday for David!

    1. Abbi

      We all had a lovely time. Cake makes everything better πŸ™‚

  3. that looks delicious but I have no idea what 210G would be nor what 180C is πŸ˜‰

    1. Abbi

      I would be happy to give you a crash course in metric measurements if that’s the issue πŸ˜›

      1. please no, we had to spend a whole two weeks a year on that in middle school πŸ˜‰

        1. Abbi

          But metric is so logical! Imperial measures seem to be composed by wizards. Stones and yards and gnomes…

          1. but i like wizards and gnomes … also it seems our country enjoys being ignorant πŸ˜‰

  4. I want to do this but I have absolutely no confidence at all. I understand the concept of sifting but I’ve never done it.

    1. Abbi

      Baking has got a lot of little techniques and processes and it can all get a bit jargony. I’m really lucky because my mom is an avid and very skilled baker. I grew up at her elbow watching her make the most amazing things and learning all her tricks.

abbiosbiston is listening...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.