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
  • 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.
    Strawberries are at their peak in July
    Strawberries for sale at the Brockhampton Estate
    Strawberries are at their peak in July
  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.