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Victoria Sponge

Prep Time15 mins
Cook Time20 mins
Author: Baking with Granny


  • 225 g Margarine at room temperature
  • 225 g Caster Sugar
  • 225 g Self-raising flour
  • 4 Eggs
  • Raspberry Jam


  • 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.


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.