The Classic Victoria Sponge

Prep Time

15 minutes

Bake Time

20 minutes

Oven Temperature

Fan Oven


Gas Mark


Step 1

Before beginning allow the butter to soften if it is hard

Pre-heat oven to 170°C and line the 8″ tins with the greaseproof paper provided

Step 2

In a large bowl add the softened butter and sugar and cream together with a metal fork/whisk/electric whisk until light and fluffy (around 3 – 4mins)

Step 3

If using an electric whisk, mix on low whilst adding the eggs, if doing by hand add in the eggs one at a time and whisk after each addition

Step 4

Next pour the milk powder into a cup and add 3tbsp of tap water, mix, and add to batter whisking until it is smooth

Step 5

Next add the flour bag and whisk until combined

Step 6

Divide the mixture as evenly as possible between the 2 tins (either guess or use weighing scales), a silicone spatula helps to get all the mix out the bowl

Step 7

Bake in the centre of the oven for 18-20 minutes or until the cake is slightly golden and the cocktail stick comes out clean

Step 8

Remove cakes from oven and place tins on a cooling rack for around 20 minutes

Once cooled, remove the cakes from the tins and cool again if still warm

Step 9

Make the vanilla buttercream by adding the softened butter and vanilla flavouring to a medium sized bowl, and sieve in almost all of the icing sugar (leave around 1 tbsp of icing sugar for dusting the top)

Beat with a metal fork/ electric whisk until smooth

Step 10

Once cakes are completely cool use a bread knife to level out the bottom layer (time to taste the cut offs!), and then spread the buttercream evenly onto the top

Step 11

Spread the jam gently onto the buttercream layer, try not to mix them together, and then carefully place the other cake layer on top of the jam

Step 12

Finally, use a sieve to lightly dust the top of the cake with the remaining icing sugar