Back to Basics: Victoria Sponge Cake

Serves: Eight to twelve people

Cooktime: 90 minutes

I love cake, and I love baking – sometimes, revisiting the basics can be really useful for helping to improve your current more difficult bakes.


  • 170g self-raising flour – sifted (plus extra for greasing)
  • 170g butter – room temperature and cut into cubes (plus extra for greasing)
  • 170g golden caster sugar
  • Three eggs
  • A tablespoon of vanilla essence
  • A teaspoon of baking powder
  • A pinch of table salt
  • Four tablespoons of jam (I used strawberry but the flavour is optional)
  • Icing sugar (optional)

Scroll down, under the photos, for the recipe


  • Preheat your oven to 180°C (160°C fan or Gas Mark 4)
  • Grease two 20cm sandwich cake tins by coating the inside with butter before then adding flour and patting it around. The inside should be totally covered in butter and flour
  • Combine the butter, caster sugar and vanilla essence in a mixing bowl. Use a spoon until they are fully incorporated (this stops the mix flying out of the bowl when you start with the electric hand mix)
  • Use a hand whisk with the beater attachments to cream the sugar and butter for five minutes – or until it is a pale yellow colour and fluffy looking. The timings can vary depending on how strong your electric whisk is
  • Combine the salt, the sifted self-raising flour and the baking powder in a separate bowl
  • Crack one of the eggs into the creamed sugar and butter, and add one large spoonful of the flour mix – it should be enough to cover the egg. Fold the mixture together using a spatula. Repeat this step with both of the eggs
  • Add the rest of the flour mix and fold it in until it is fully mixed
  • As per the Baking Guide, use the metal spoon test to check the consistency of your cake. If it is too sticky, add more self-raising flour and if it is too wet, add a splash of milk. The mixture should easily fall off a metal dessert spoon when it’s banged on the side of the bowl
  • Divide the mixture into the two tins. Place them in the oven and cook for 25-30 minutes. Once cooked, as per the Baking Guide, they should be bouncy and produce a clean skewer
  • Once cooked, remove the cakes from the oven. Leave them to cool in the tin for two minutes before transferring to a wire rack and leaving them to cool. I recommend placing them on the flat side to prevent markings on the top of the cake
  • Once the cakes are cool enough, place the jam in a bowl and beat it with a spoon until it becomes runny
  • Spread the jam on one of the cake tiers before sandwiching the other tier on top
  • Dust the top of the cake with icing sugar and enjoy

If you’re worried you won’t get through all the cake – before adding the jam, cut the two tiers into halves or quarters and put them in the freezer. They should keep for about six weeks. Just take them out to thaw about 12 hours before you’ll want them before adding jam and enjoying.

Published by missazzab

I'm a 27-year-old creative based in Cardiff in south Wales. I love chocolate and cooking - especially desserts which involve chocolate or zingy ingredients like ginger, garlic or chilli - hence why I started The Tasty Egg. I'm a Christian who loves heavy metal music and chilling.

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