Victoria Sponge

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The famous Victoria Sponge! Is there a more iconic cake? Or one which can divide opinion so fiercely. Not sure what I’m talking about? Let me explain…

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What is really such a simple cake is subject to quite a bit of scrutiny in terms of what makes a true Victoria Sponge. According to the Women’s Institute, who make Victoria Sponge the way in which is was popularised by Queen Victoria, it should be a simple sponge, filled with only raspberry jam and topped with caster sugar. No cream, no strawberries, no icing sugar. Over all, a pretty basic cake. And while this is nothing wrong with a truly classic Victoria Sponge, I am a quite partial to a spreading of buttercream (or better yet, fresh cream!) to add a bit more flavour and texture. This is also the recipe which I use when baking celebration cakes, simply adding a crumb coating of buttercream to the outside of the sponge, before covering with fondant icing.  A really versatile, classic little cake! Classic Victoria Sponge recipe from Baking with Granny. Plain sponge with raspberry jam; cream optional. Classic Victoria Sponge recipe from Baking with Granny. Plain sponge with raspberry jam; cream optional.

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Classic Victoria Sponge recipe from Baking with Granny. Plain sponge with raspberry jam; cream optional.

Victoria Sponge

5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

Instructions

  • Pre-heat your oven to 170°c (150°c for fan assisted oven or Gas Mark 4) and line two 7 inch sandwich tins with greaseproof paper. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy.
  • Add the eggs one at time, ensuring each is mixed through before adding the next.
  • Sift in the flour and gently fold to create a batter.
  • Transfer the batter to your pre-lined tins and bake in your pre-heated oven for 20-30 minutes until risen, golden and a skewer inserted comes out clean.
  • Leave to cool in the tins for a few minutes before transferring to a wire rack to cool
  • completely.
  • Once cool, sandwich the sponges with some raspberry jam (& buttercream if desired). Top with a generous sprinkling of caster sugar.

Notes

If you wish to use buttercream, simply mix 300g of icing sugar with 150g of softened butter until light and fluffy. You can also increase the quantities (maintaining a 2:1 ratio) to make extra buttercream for crumb coating the cake before covering with fondant icing.
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14 Responses

    1. To be honest I find that using “butter” makes for a very greasy cake. I have been making Victoria sandwiches for over 30 years. I find that a cheap marg gets a far better texture and bake.

  1. Good evening I’ve just been introduced to your wonderful kitchen. Could you sometime put a recipe on for an old clothe dumpling recipe as I am always looking for a chef or cook presenting one ,but I have not been in luck for at least five years. It was always a real treat at any birthday party thank you helen …. ..

  2. 5 stars
    What a wonderful and simple recipe. I made using the all in one method and it came out perfectly. The filling I used was custard buttercream and strawberry jam, it tasted delicious.

  3. Hi! I’ve never done this recipe and when I decided doing it I saw that you have margarine in it; I hate margarine and I was thinking to use butter..Yet I agree with the comment above that it will be too greasy but I was wondering if I use a low fat butter(only 65% fat) it will work?..

  4. 5 stars
    So simple and so delicious and so versatile, this is my go to sponge that I either keep basic or jazz it up with different fillings and toppings, just perfect. Thank you

  5. 5 stars
    This recipe is fantastic! I used the banana loaf recipe which was amazing so decided to use the Victoria sponge, my husband made me bake another one it was so good. I’m so glad I stumbled across your website I will be working through some more of your recipes!, what a good find!

    Thank you so much for sharing!

    Jo

    1. 5 stars
      OMG! Thank you for the recommendation. The banana loaf was FAAAAAAAAB!!!! The mixture of senses on my taste buds felt like an explosion of colour! I will definitely be making this more often and hope the kids will enjoy it as we forgot to leave them any this time! LOL! If you find any more good recipes please let me know as these taste DELISH!

  6. 5 stars
    Hello
    Can I ask please after doing everything exactly as you said 2 make my Victoria Sponge and it has sunk in the middle, why I’m scratching my head ????

  7. Hello, im looking to do a 3 tier 6inch victoria sponge recipe, i love all your recipes so i want to stick to this one however do i need to increase the ingredients for a 3 tier 6inch cake? could you tell me the measurements please. Thanks :)

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Hi! I'm Amy

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Hello, I’m Amy, the voice-behind and creator-of Baking with Granny.

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