Baking · Cooking

Victoria Sponge Cake

Victoria sponge is always a winner in my eyes! I thought I would share this recipe so you can enjoy a weekend treat with a cuppa!

This recipe was passed down to me by my mum and is the perfect Victoria Sponge recipe.

It’s quick and easy and gives you the most delicious light and fluffy sponge.

I made mini Victoria Sponges, however, you can use this recipe to make one big sponge.

You can also sub the icing sugar for strawberries and cream (perfect in the summer).




  • 200g Caster Sugar
  • 200g Butter
  • 4 Free Range Eggs
  • 1 tsp Vanilla Extract
  • 200g Self Raising Flour
  • 1 tsp Baking Powder

For the filling:

  • Icing Sugar
  • Butter
  • Vanilla Extract
  • Milk
  • Jam

Step 1:

Grease a muffin tin and preheat the oven to 180°.

Tip: Don’t use a cupcake tin as it won’t be big enough so won’t allow the mini sponges to grow enough. You want the sponges to be around the size of a muffin so you can cut them in half. 


Step 2:

Put the sugar and butter in to a mixing bowl and beat together until well combined.IMG_1255.JPG

Step 3:

Add the eggs, one at a time to the sugar and butter, beating well.

Add the vanilla extract and mix.


Step 4:

Gradually sieve the self raising flour and baking soda in to the wet mixture using a figure of eight motion to combine.


Step 5:

Spoon the mixture evenly in to the prepared tins and bake in the preheated oven for approx. 20 minutes.

Tip: You will know the cake is baked when it is golden brown and springs back when touched. Another way to ensure the cake if baked is to insert a skewer or a knife in to the mixture. If it comes out clean, the cake is baked.


Step 6:

Allow the cake to cool completely before removing from the tin.

In the meantime, prepare you icing sugar (or strawberries and cream).

I used icing sugar as we are a big fan of it in our house. I didn’t measure this out, I just guesstimate the ingredients until it’s at the consistency that I want.

I used icing sugar, butter, vanilla extract and milk.

Once the cakes have cooled, cut them in half using a bread knife.

Put jam on one side and icing sugar on the other. Then put the cake back together and sieve a bit of icing sugar on the top to make it look pretty 🙂




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