This is a great classic cake. The sponge is lovely and soft whilst the strawberry jam just oozes out every time you take a bite! Yummy. This is a great tea time cake for adults and children. To make it a special occasion cake you can decorate the top with fresh cream and fresh fruit which will also taste delicious!

Victoria Sponge Cake

Serves 6-8




8oz Self Rising Flour

8oz Caster Sugar

8oz Butter

2 ½ tsp Baking Powder

4 Eggs

Milk to loosen- approx 6tbsp

2tsp Vanilla Essence


For the Filling


100g Butter- Melted

140g Icing Sugar

Strawberry or any jam you prefer- Enough to spread onto the cake





Whisk all the ingredients for the cake except the milk, with a whisk until light and fluffy. Then slowly add the milk until the mixture starts to loosen.

Grease two   inch tins and divide the mixture onto each tin. Give it a slight shake to ensure the mixture is evenly spread out. Cook in a preheated oven at 180-190c for 25-30 minutes. To check whether the cake is cooked, stick a skewer in the centre and see if it comes out clean. If you find the mixture is still a little wet then cook further until the cakes are thoroughly cooked through.

Once both cakes are cooked, leave to cool.

Whilst the cakes are cooling, whisk the icing sugar and the melted butter (make sure the butter is cool before adding it to the icing sugar) in a bowl together until smooth.

To assemble, take one of the cakes and spread the icing and then the jam on top. Then place the other cake on top and finally dust some icing sugar to decorate.

Ready to serve!! Yum!