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Victoria Sponge Cake

A classic recipe. Need we say more. This simple bake is perfect with a cup of tea.

8 - 10 servings

Easy 20 Minutes



For the recipe  Victoria Sponge Cake

For the Cake:

225 g Butter or Margarine
225 g Caster Sugar
225 g Self-Raising Flour (Sieved)
3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
4 Medium Eggs

For the Icing:

75 g Unsalted Butter
175 g Icing Sugar (Plus extra for dusting)
3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
about 30 ml Milk (Or warm water, 2 tbsp)
60 g Strawberry Jam (4 tbsp)




Victoria Sponge Cake

Pre-heat oven to 180°C/350°F/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins. 


Cream together the butter and sugar until light and fluffy. 


Gradually beat in the eggs and Natural Vanilla Extract. If the mixture starts to curdle, add a little flour. 


Fold in the remaining flour with a metal spoon. 


Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch. 


Remove from oven and leave to cool before turning out onto a cooling rack. 


To make the buttercream icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar.  Mix in the Natural Vanilla Extract and enough milk/water to make the icing fluffy and spreadable.


Spread the jam on one of the cakes and use the butter icing to sandwich the two cakes together. 


Dust the top of the cake lightly with the sieved icing sugar. 

Nutritional Information for the recipe Victoria Sponge Cake

Per Serving Per 100 g / ml
Energy 2370kJ
Fat 30.10g 21.81g
Carbohydrate 67.46g 48.88g
Protein 5.88g 4.26g