Victoria Sponge cake

When it comes to baking, the simplest recipes are often the best - and this takes some beating. Using whipped cream as well as jam in the filling transforms this tea-time treat into an indulgent dessert.

Serves 10, 15 mins preparation, 55 mins cooking, plus cooling


  • 175g self-raising flour, sifted
  • 175g unsalted butter, softened
  • 175g caster sugar
  • 3 large eggs, beaten
  • 2 level teaspoons baking powder
  • 2 drops vanilla essence
  • 3 tablespoons milk

For the filling

  • 250ml double cream
  • 3 tablespoons raspberry jam
  • 1 dessert spoon icing sugar, sifted

  • 20cm cake tin


  1. Pre-heat the oven to 170°C/gas mark 3.
  2. Line the cake tin with greaseproof paper and grease.
  3. Put all the ingredents, apart from the milk, into a large bowl and beat (slowly at first) for 2 minutes. An electric mixer is ideal for this.
  4. Stir in enough milk to give you a soft consistency that drops off a spoon.
  5. Spoon the mixture into the cake tin, and bake for 50-55 minutes until the cake has risen. To check it's cooked, insert a skewer into the centre of the cake - it should come out clean.
  6. Leave the cake to cool for a few minutes, and then turn it out onto a wire rack to finish cooling.
  7. When it's cool, carefully slice the cake horizontally in two.
  8. Whip the cream into soft peaks. Spread the raspberry jam evenly onto the bottom half of the cake, followed by the cream. Carefully replace the top half, and dust the top with sifted icing sugar.

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