Victoria Sponge Cake
A classic British sponge cake filled with jam and Chantilly cream.
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- •200 g Self raising flour
- •200 g ButterRoom temperature
- •200 g Caster sugar
- •4 EggsRoom temperature
- •2 tsp Baking powder(optional)Only if using plain flour
- •300 ml Double creamFor Chantilly cream
- •1 tsp Vanilla extractFor Chantilly cream
- •1.5 tsp Icing sugarFor Chantilly cream
- •JamFor filling
- •Icing sugarFor dusting
- 1
Preheat the oven to 190°C (375°F). Grease and line two 20 cm sandwich tins.
5 min
- 2
Cream the butter and caster sugar together until smooth.
5 min
- 3
Add the eggs one at a time, mixing well between each addition.
5 min
- 4
Sift in the flour and baking powder, then fold gently into the mixture.
5 min
- 5
Divide the batter evenly between the prepared tins.
3 min
- 6
Bake for 22-25 minutes until a skewer comes out clean.
25 min
- 7
Cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
10 min
- 8
Whisk the double cream with vanilla extract and icing sugar until thick for Chantilly cream.
5 min
- 9
Spread jam over one cake layer, then add the Chantilly cream. Top with the second cake layer.
5 min
- 10
Dust the top with icing sugar before serving.
1 min
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