Victoria sponge recipe from The Kymin

Puddings and cakes

  • Serves: 6
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
Here's how to make a classic Victoria sponge cake at home © Paul Harris

Here's how to make a classic Victoria sponge cake at home


  • 200g (8oz) unsalted butter, softened, plus extra for greasing
  • 200g (8oz) caster sugar
  • 5ml (1tsp) vanilla extract
  • 4 medium eggs
  • 200g (8oz) self-raising flour, plus extra for dusting
  • about 90ml (6tbsp) raspberry jam
  • 250ml double cream, whipped
  • icing sugar, for dusting


  1. Heat the oven to 190C (170C for fan ovens)/gas mark 5.
  2. Grease and flour two 20cm sandwich tins.
  3. Put the butter, sugar and vanilla extract in a bowl, and beat to a creamy consistency.
  4. Slowly beat in the eggs, one by one.
  5. Fold in the flour and combine well.
  6. Divide the mix between the cake tins.
  7. Place in the oven and bake for about 20mins, until risen and golden brown. The cakes should spring back when gently pushed in the middle.
  8. When ready, remove from the oven and allow to cool for 5 minutes in the tin, before turning out onto a wire rack to cool completely.
  9. Spread the jam on top of the bottom cake and top with the cream.
  10. Sandwich the cakes together and dust the top with icing sugar.