Victoria Sponge

Serves: 6 peopleRecipe course: CakesTotal time (min.): 40Complexity (1 to 3): 1
Victoria Sponge.jpg Victoria Sponge.jpg
A traditional cake everyone will love and perfect for afternoon tea. You can change the filling to any jam or curd you like.


Stand Mixers
K beater


Ingredients 1
Caster sugar                  200 grams
Butter                              200 grams

Ingredients 2
Eggs                                 4
Milk                                   1 Tbsp
Plain flour                       200 grams
Baking powder             2+1/2 tsp
Vanilla extract                1/4 tsp
Ingredients 3

Strawberry jam              200 grams
Icing sugar                      as needed


Prep. (Before you begin)
1. Cut the butter into cubes and leave at room temperature to soften.
2. Sift the plain flour. 

​​​​​​​Getting started
1. Fit the K beater to the machine.
2. Pre heat the oven to 175ºC.
3. Line the round tins with parchment paper. 
 Stage 1
1. Add Ingredients 1 (sugar, butter) into the Mixer bowl.
2. Attach the Mixer bowl to the machine and fit the splash guard. 
3. Mix on speed 3 for 30 seconds.
4. Mix on speed 6 for 1 minute.

Stage 2
1. Add Ingredients 2 (eggs, milk, flour, baking powder, vanilla) into the Mixer bowl.
2. Mix on speed 3 for 30 seconds.
3. Scrape down the bowl.
4. Mix on speed 6 for 10 seconds.
5. Divide the batter between the round tins and level. 
6. Bake for 20 minutes at 175°C or until a skewer tests clean.
7. Leave to cool on a wire rack.
Stage 3
​​​​​​​1. Transfer one cake half to the serving plate. 
2. Spread the cake half with the first item of Ingredients 3 (strawberry jam).
3. Place the second cake half on top.
4. Dust with the last item of Ingredients 3 (icing sugar). 
5. Serve.