Victoria sandwich

This should be part of everyone's repertoire, the ultimate 'English' sponge cake. Filled with a sweet fresh raspberry jam and simply dusted with fine caster sugar, this is an all-time classic.

Cakes and bakes
A classice Victoria sponge cake made using our Cookbook recipe
  • Preparation time 15 minutes (prep. time)
  • Cooking time 30 minutes (cooking time)
  • Serves 8


  • 350g (12.5oz) baking margarine
  • 350g (12.5oz) caster sugar
  • 350g (12.5oz) self-raising flour – sifted
  • 8 eggs
  • 300g (10.5oz) seedless raspberry jam


  • 20g (0.5oz) caster sugar for dusting


  1.  Heat the oven to 180°C (160°C fan) gas mark 4. Line the base of your sandwich tins with greaseproof and lightly grease the edges.
  2. Cream the sugar and margarine together using a food mixer until pale and fluffy.
  3. Gradually beat the eggs into the mixture, beating well between each addition.
  4. If the mixture begins to curdle, the addition of a little flour will bring it back.
  5. Place the flour in a sieve and shower over the egg mixture.
  6. Gently fold the flour into the mixture until there are no lumps remaining.
  7. Divide equally between the prepared tins, spreading the mixture in the tins and level the surface.