Classic Victoria sponge cake

9 INGREDIENTS • 6 STEPS • 1HR 30MIN

Classic Victoria sponge cake

Recipe

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1 rating
Celebrating a special occasion or hosting an afternoon tea? Pull out all the stops by whipping up a traditional and super-delicious Victoria sponge.
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Celebrating a special occasion or hosting an afternoon tea? Pull out all the stops by whipping up a traditional and super-delicious Victoria sponge.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 30MIN

Total time

Ingredients

Servings
1
225 g
M&S Remarksable Value unsalted British butter, softened
225 g
caster sugar
1 tsp
vanilla extract
4
M&S free-range mixed size eggs
225 g
self-raising flour
to taste
buttercream
to taste
strawberry jam
to taste
icing sugar
to decorate
to taste
M&S British strawberries
to serve

Nutrition per serving

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Calories
3521kcal
Fat
195.4 g
Saturates
118.6 g
Sugars
225.9 g
Salt
2681.8 mg
Love This Recipe?
Add to plan
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Classic Victoria sponge cake
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Heat the oven to 180°C/160°C fan/gas mark 4. Grease and line two 8” sandwich tins.
step 2
Place softened butter (225 g), caster sugar (225 g) and vanilla extract (1 tsp) in a bowl and cream until white and fluffy.
step 3
Crack the eggs (4) into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.
step 4
Sift half the flour (225 g) and gently fold into the mixture with a metal spoon, then repeat until all the flour is completely incorporated.
step 5
Divide the mixture evenly between the lined sandwich tins. Bake for 30 minutes, or until well risen and golden. The tops of the cakes should spring back when ready. Remove from the tins and allow to cool.
step 6
Spread the buttercream (to taste) over the bottom of one of the sponges and then add a layer of strawberry jam (to taste). Sandwich the other cake on top and then dust with icing sugar (to taste). Serve with fresh strawberries (to taste).
step 6 Spread the buttercream (to taste) over the bottom of one of the sponges and then add a layer of strawberry jam (to taste). Sandwich the other cake on top and then dust with icing sugar (to taste). Serve with fresh strawberries (to taste).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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