Victoria Sponge Cake

Celebrate St. George's day in true British fashion with a classic Victoria Sponge cake from BBC Good Food. With its light and fluffy layers of sponge filled with creamy buttercream and sweet jam, this delicious cake perfectly embodies the spirit of this patriotic occasion.

Preparation Time: 40 minutes
Cooking Time: 20 minutes (plus cooling)
Serves: Cuts into 10 slices


  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • For the filling
  • 100g butter, softened
  • 140g icing sugar, sifted
  • drop vanilla extract (optional)
  • half a 340g jar good-quality strawberry jam
  • icing sugar, to decorate


Step 1: Heat the oven to 190/fan 170C/ gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. 

Step 2: Using the Morphy Richards Mixstar Compact Stand Mixer, add caster sugar, softened butter, 4 beaten eggs, self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter. Next, divide the mixture between two baking tins and using a spatula, smooth the surface. 

Step 3: Place in the oven and bake for 20 minutes until golden. Once cooked, turn onto a cooling rack and leave to cool completely. 

Step 4: To make the filling, beat the softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar as well as a drop of vanilla extract. 

Step 5: Spread the buttercream over the bottom of one of the sponges and top it with the strawberry jam. Then sandwich the second spine on top. 

Step 6: Dust with icing sugar before serving. 

Keep in an airtight container and consume within 2 days.

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