In the Kitchen: Victoria Sponge Recipe

the quintessentially British teatime treat that became popular during the reign of Queen Victoria

victoria sponge

New to baking or just want to knock something up that is quick and simple?  Then our classic victoria sponge recipe is just for you


For the sponge:

  • 300g Caster Sugar
  • 300g Margarine
  • 300g Self Raising Flour
  • 4 Free Range Eggs

For the filling:

  • 125g Unsalted Butter (room temperature)
  • 125g Icing Sugar
  • 100g Raspberry Jam


  • Preheat your oven to 150degC (fan assisted)
  • Line an 8" tin (we recommend Invicta cake tins)
  • Cream the margarine and caster sugar
  • Add an egg with 75g of the self raising flour and fold
  • Repeat for all eggs
  • Spoon mixture into tin and level
  • Place in oven and cook for 1hr
  • Allow to cool

Now for the filling:

  • Cream the icing sugar and unsalted butter to make a buttercream filling
  • Cut your sponge in half (once cool)
  • Spread jam onto one half and buttercream filling onto the other (we tend to put jam on the top half and buttercream on the bottom, they seem to slide around less)
  • Reassemble and dust with icing sugar

Finally....grab a cuppa and #enjoyyourcake

For a visual walk through of the method or just to double check your mixture looks about right, we have created a short video


Any questions or need any help, drop us an email ( or comment below