Victoria Sponge Cake

It has been my first full summer spent on the East coast and I didn’t dare to bake. My husband always jokes that the summers here are like a wet, hot blanket. Even with running air-conditioning turning the oven on seemslike a little insane. I gave in twice – once to make a batch of birthday gift cookies, and more recently because we both got a hankering for a home-made cake. Here it is, a Victoria sponge with big, plump Jersey blueberries.



The cake:

  • 230g caster sugar
  • 230g softened butter
  • 4 eggs, beaten
  • 230g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 tbsp milk

The filling:

  • 100g softened butter
  • 140g icing sugar
  • 1 tsp vanilla extract
  • 1 cup fresh berries (an other soft fruit or jam will do)
  • icing sugar, to decorate


Preheat the oven to 170 C/335 F. Butter two 22 cm / 9 inch sandwich tins and line with non-stick baking paper. I currently only have 1 so I baked the sponge in two batches.

In a large bowl, beat all of the wet ingredients. In a separate bowl mix the dry ingredients and slowly add to the wet ones gently mixing until all of the flour is absorbed. Beat until you have a smooth, soft batter.


Divide the mixture between the tins and bake for about 20 mins until golden. The cake should be moist, but spring back when pressed. Turn onto a cooling rack and leave to cool to room temperature. Now, you don’t have to do this, but because I like my sponge extra moist I soaked it with a little warm water mixed with a teaspoon of almond extract. Not too much or the delicate cake will fall apart.

For he filling, beat the butter until smooth and creamy (for about 3 mins) then gradually beat in icing sugar and vanilla extract. Spread the butter cream over the bottom of the sponges and sprinkle the fruit of your choice. If using jam, spread it onto one of the sponges instead of the buttercream. This may seem obvious, but don’t forget to make sure that your sponges are cool to touch; otherwise the filling will melt!


Join the cakes and dust with a little icing sugar. Store in the fridge. I actually allowed my cake to cool in the fridge for a couple of hours before serving.


It came out nice and light, a perfect dessert on a hot day 🙂


One thought on “Victoria Sponge Cake

  1. bonprix says:

    Aw, this was an incredibly nice post. Taking the
    time and actual effort to generate a superb article… but what can I say… I put things off
    a whole lot and don’t manage to get nearly anything done.


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