Everyday recipes, explained simply.

Classic Victoria Sponge

Two light, buttery sponges sandwiched with jam and whipped cream.

By The Food Gene Updated

  • Under an hour
  • Beginner
  • Video
  • Vegetarian
Prep
20 mins
Cook
25 mins
Serves
10
Level
Beginner
Jump to recipe Print Share
Slicing a plain sponge cake beside fresh strawberries

This is the all-in-one method: everything goes in one bowl and is beaten for two minutes.

Weigh carefully. Equal amounts of butter, sugar and flour are the key.

Ingredients

Serves 10

Sponge

Filling

Method

  1. Get ready

    Heat the oven to 180°C (160°C fan). Grease and line two 20 cm sandwich tins.

  2. Beat

    Put all the sponge ingredients in a bowl and beat with an electric whisk for 2 minutes until smooth.

    Timer: 2:00

  3. Bake

    Divide between the tins and bake for 25 minutes, until golden, springy to the touch and a skewer comes out clean.

    Timer: 25:00

  4. Cool

    Cool for 5 minutes in the tins, then turn out onto a rack to cool completely.

    Timer: 5:00

  5. Fill

    Spread one sponge with jam and cream, top with the other and dust with icing sugar.

Questions about this recipe

Why did my sponge sink?

The oven door was opened too early, or the cake needed a few more minutes.

Why must the butter be very soft?

In the all-in-one method nothing is creamed first, so hard butter leaves lumps and a heavy cake.