Victoria Sponge Cake Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 6
For the cake
  • 150g salted butter
  • 130g castor sugar
  • 120g self-raising flour
  • 3 large eggs
  • 1 tbsp vanilla essence
For the filling:
  • 2-3 tbsp strawberry jam (depending on how sweet you like your filling. I used 2 tbsp)
  • 250g strawberries, sliced
  • ⅔ cup whipping cream
  • 1 tbsp icing sugar
For the cake
  1. Preheat oven to 160 degrees Celsius.
  2. Grease and line a 7-inch pan with parchment paper.
  3. In a mixing bowl, cream the butter and sugar together until you get a pale, fluffy mixture.
  4. Add in 1 egg at a time and mix well.
  5. When the eggs have been incorporated, add vanilla and fold in the flour.
  6. Pour the cake batter into a pan and bake the cake in the center shelf of your preheated oven.
  7. Bake for about 30-40 minutes or till a skewer comes out clean.
  8. Once done, remove cake from the cake pan and keep it on a wire rack to cool.
For the filling
  1. Place the strawberries in a bowl and mix in the jam. Once well mixed, set aside.
  2. In another bowl, whip the cream and icing sugar for a few minutes till soft peaks are formed.
To assemble
  1. Cut the cake into half.
  2. Place 1 side of the cake on a plate/cake stand and spread with some whipped cream.
  3. Top with the strawberry jam mixture.
  4. Top with the other half on the cake, top-side up.
  5. Decorate with icing sugar if desired.
Recipe by Maya Kitchenette at