Victoria Sponge

I originally posted this recipe back in April 2018 but decided to give it a bit of a revamp. There is nothing as good as a simple Victoria sponge. The cake and jam just work so well and are perfect with a cup of tea!

Jam is so good that I like a nice thick layer in my Victoria sponge. I would normally top this with an equally thick layer of cream but I made it for my boyfriend who isn’t a cream fan so stuck with a nice layer of jam.

I love the smell of the sponges baking in the over especially on a Sunday morning. I feel like that smell is just the best!


I always sprinkle icing sugar on the top of my Victoria sponge and I certainly went a little overboard of this one but it doesn’t change how good it tastes!

Victoria Sponge

A nice traditional cake
Course desserts
Cuisine British
Keyword Baking, Cakes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 slices


Cake Ingredients

  • 200 g Caster Sugar
  • 200 g Unsalted Butter room temperature
  • 4 large eggs
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp whole milk


  • Preheat the oven to 200c/ gas 5 and grease and line two 8 inch cake tins.
  • Add the sugar and butter together in a bowl and mix together until both are combined and nice and fluffy
  • Add the flour to the butter/sugar mix and combined together until it forms a gooey mixture
  • Add the one egg and stir into the mixture. Add the other egg and stir all together. Then add the apple and cinnamon
  • Put the mixture into the cake tin and place in the over for 25 minutes until golden brown.
  • Once cooked place onto a wire rack and leave to cool.
  • Once cooled, spread the jam in between each of the sponges then sandwich together.


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