England / Desserts

Victoria sponge

Name: Victoria sponge
Prep time: 25 min
Cook time: 25 min
Yield: 8 portions
Cuisine: England
Ingredients: 180 g softened butter; 180 g caster sugar; 3 large eggs; 180 g self-raising flour; 2 tbsp milk; 120 g strawberry jam; 150 ml double cream

Two soft sponge layers with jam and whipped cream.

Prep25 min

Cook25 min

Yield8 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

8 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 180°C and line two 18 cm round cake tins. Beat butter and sugar until pale and fluffy.
Beat in eggs one at a time, fold in flour and add milk for a soft dropping consistency. Divide between tins.
Bake 20–25 minutes until risen, springy and a skewer comes out clean. Cool completely on racks.
Whip cream to soft peaks. Sandwich cakes with jam and cream and refrigerate until serving; use within two days.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Milk, egg, wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/8 of the recipe)

Energy: 429 kcal
Protein: 5.6 g
Carbs: 41.9 g
Fat: 27.2 g
Fibre: 0.9 g
Total sugar: 24.3 g
Sodium: 37 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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