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Victoria sponge

Victoria sponge

This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights.

Ingredients

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Grease and line 2 x 18cm/7in cake tins with baking paper.

  3. Cream the butter and the sugar together in a bowl until pale and fluffy.

  4. Beat in the eggs, a little at a time, and stir in the vanilla extract.

  5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.

  6. Divide the mixture between the cake tins and gently spread out with a spatula.

  7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.

  8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.

  9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.

Less than 30 mins preparation time

10 to 30 mins cooking time

Makes 12 slices

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