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Victoria Sponge Cake

This classic Victoria Sponge Cake is a firm summer favourite!

8 - 10 servings

Easy 20 Minutes



For the recipe Victoria Sponge Cake

For the Cake:

225 g Butter or Margarine (8 oz)
225 g Caster Sugar (8 oz)
Medium Eggs x 4
225 g Self-Raising Flour (8 oz)
3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)

For the Icing:

75 g Unsalted Butter (3 oz)
175 g Icing Sugar (6 oz) 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 180ºC/350ºF/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 Madagascan 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 butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar. Mix in the 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.

1 serving = 91g

Nutritional Information For the recipe Victoria Sponge Cake

Per serving Per 100g/ ml
Energy 1637kJ
Fat 21g 22g
Carbohydrate 46g 49g
Protein 3.9g 4.1g