Elizabeth's Victoria sponge cake

Elizabeth shares her homemade Victoria Sponge recipe, a firm favourite at any Afternoon Tea.

(Makes 6 bigger slices, or 8 smaller slices)
225g butter
225g caster sugar
225g self-raising flour
4 eggs
2 caps of vanilla extract (or you can use
another favourite extract)
Icing sugar to dust
Strawberry jam

  1. Soften the butter and mix in the caster sugar. In a separate bowl, beat the eggs with the vanilla extract.
  2. Add the beaten eggs to the mixture and start to sift the flour in, folding as you go.
  3. Split the cake mix between two 8” tins.
  4. Bake at 160˚C for 20 minutes. You’ll know the cake is ready when you can put a sharp knife in the cake and it comes out clean.
  5. Leave to cool in the tin.
  6. Once cooled spread on the jam in the middle and dust icing sugar on.
  7. Sandwich the cake together and dust icing sugar on the top.
  8. Carve and enjoy.


Elizabeth’s top tip: Do play around with the extract flavours, beating them into the eggs makes all the difference.

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