Baking

Classic Victoria Sponge

Elowen

Elowen

July 26, 2026

Light, airy sponge layers sandwiched with jam and whipped cream — the quintessential British teatime centrepiece.

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What You Need

  • 225g Caster sugar

  • 225g Unsalted butter, softened

  • 225g Self-raising flour

  • 4 Large free-range eggs

  • 1 tsp Vanilla extract

  • 150g Good quality raspberry or strawberry jam

  • Dusting of icing sugar

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How to Make Classic Victoria Sponge

1. Step 1

Preheat oven to 190°C (170°C fan) / Gas Mark 5. Grease and line two 20cm sandwich tins.

2. Step 2

Beat the softened butter and caster sugar together until pale and fluffy.

3. Step 3

Add eggs one at a time, adding a tablespoon of flour with each to prevent curdling.

4. Step 4

Fold in the remaining flour and vanilla extract gently until smooth.

5. Step 5

Divide evenly between tins and bake for 20-25 minutes until golden and springy to touch.

6. Step 6

Cool completely, sandwich with jam, and dust the top generously with icing sugar.

Classic Victoria Sponge

4.9
By Elowen Vance•Medium

Light, airy sponge layers sandwiched with jam and whipped cream — the quintessential British teatime centrepiece!

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Yield / Servings
8 Servings

Ingredients

Adjust yield quantities or check items off as you prep.

Scale:

Instructions

  1. Preheat oven to 190°C (170°C fan) / Gas Mark 5. Grease and line two 20cm sandwich tins.
  2. Beat the softened butter and caster sugar together until pale and fluffy.
  3. Add eggs one at a time, adding a tablespoon of flour with each to prevent curdling.
  4. Fold in the remaining flour and vanilla extract gently until smooth.
  5. Divide evenly between tins and bake for 20-25 minutes until golden and springy to touch.
  6. Cool completely, sandwich with jam, and dust the top generously with icing sugar.

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Classic Victoria Sponge

Classic Victoria Sponge | Our British Kitchen | Our British Kitchen