Victoria sponge
The classic afternoon tea cake: two light sponges sandwiched with raspberry jam and whipped cream.
- Time50 min
- LevelEasy
- Costabout £0.42 a head
- Oven180°C (160°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line two 20 cm sandwich tins.
- 2
Beat the butter, caster sugar, eggs, flour, baking powder, milk and vanilla together until smooth.
- 3
Divide between the tins and level the tops.
- 4
Bake for 22 minutes until golden and springy to the touch.
22 min - 5
Cool in the tins for 5 minutes, then turn out onto a wire rack and cool completely.
5 min - 6
Whip the cream until it holds its shape. Spread the jam on one sponge, top with the cream, add the second sponge and dust with icing sugar.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.