Sponge Recipes

Classic Victoria Sponge Cake recipe

This traditional Victoria sponge cake recipe has been around for over one hundred years and it yields spectacular results every time. Traditionally, sponge cake is filled with strawberry jam and whipped cream, although you can fill it with anything you like think marmalade, clotted cream, custard, chocolate-nut flavoured spread anything!


  • 100g sugar
  • 100g flour
  • 100g margarine
  • 2 eggs
  • 1 tsp. lemon zest
  • 1 tsp. vanilla extract
  • 3 tbsp. strawberry jam
  • 3 tbsp. whipped cream

Method of Preparation:

  1. Grease and line two sandwich tins. Preheat the oven to 190C.

  2. Put the sugar and margarine into a large mixing bowl. Beat them together until pale, fluffy and smooth.

  3. Add in the eggs, one at a time, stirring well after each addition.

  4. Add the lemon zest and vanilla extract and mix well, and then sieve the flour into the wet ingredients. Stir until all of the ingredients combine and you have a smooth cake batter.

  5. Pour the cake batter into the prepared tins and put them in the preheated oven for twenty minutes.

  6. Once cooked, allow the cakes to cool down completely before spreading one with jam and one with cream. Sandwich the cakes together and cut into slices to serve.

This sponge will serve four adults or between six and eight children. If youre serving it at a party for a number of people, try jazzing it up a little bit by shaking some icing sugar over the top of the cake. You could also decorate the cake with some slices of fresh strawberry or some small raspberries.

Author: Laura Young.

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Add a Review or Comment:

Reviews and Comments:

Comment by Joan Leeming on 20th July 2013:

I need to make a 12" christening cake, how much do I need to increase this recipe by?

Reply by Fiona on 11th October 2013:

Joan - if you search for cake-o-meter it will take you to a page that will scale all your ingredients depending on depth, shape and tin size. Hope this helps.

100gabout 4 oz (3.5273 oz based on 0.035273 ounces in a gram)
190C375F / Gas Mark 5


Published: June 22, 2011
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Published by Starsol