A perfect Victoria sponge cake from Brockhampton Estate

If you feel inspired and want to have a go at making this tasty tea-time treat for a traditional tea-time feast.

Cakes and bakes
A slice of cake on top of a Victoria sponge
Make this British classic National Trust Images / Steven Barber
  • Preparation time 20 minutes (prep. time)
  • Cooking time 25 minutes (cooking time)
  • Serves 8


  • 175g (6oz) unsalted butter at room temperature, plus extra for greasing
  • 175g (6oz) golden caster sugar
  • 3 medium eggs
  • 175g (6oz) self-raising flour, sifted
  • 3-4tbsp of jam
  • 250ml (9floz) double cream, whipped
  • icing sugar to dust


  1. Preheat the oven to 190C (170C for fan oven) gas mark 6. 
  2. Grease two 18cm (7in) sandwich tins and base-line with greaseproof paper.
  3. Cut the butter into small cubes and put in a large bowl with the caster sugar. Using a hand-held electric whisk, beat together until pale and fluffy. 
  4. Add the eggs one at a time, beating well after each addition and adding a spoonful of flour to the mixture if it looks as if it’s about to curdle. Using a large metal spoon, fold in the remaining flour.
  5. Divide the mixture evenly between the prepared tins and level the surface with a palette knife. Bake in the centre of the oven for 20-25 minutes until the cakes are well risen and spring back when lightly pressed in the centre. 
  6. Loosen the edges with a palette knife and leave in the tins for 5 minutes. Turn out, remove the lining paper and leave to cool on a wire rack. 
  7. Once cool, spread 3-4 tablespoons of jam over one cake, followed by a layer of whipped cream. Leave a ½ inch boarder at the edge of the cake as the cream will spread when sandwiched together.
  8. For a decadent finish layer some sliced strawberries to the sandwich filling.
  9. Finally, sandwich the two cakes together and dust with icing sugar before serving.