Recipe: Victoria Sponge Cake

Bigger is better.



Especially when it comes to cake.

There's nothing that brightens my day more than a big slice of cake. So, this recipe is perfect for days when you need a cuddle in the form of cake. With a light and airy sponge, a delicious cream and strawberry centre and the sweet taste of icing sugar.

This is a naughty but nice cake that will leave you licking your lips and wanting seconds.

This is a drool inducing heavy photo post. So grab yourself a cuppa, some biscuits and get comfy.

For this recipe you're going to need...


For the sponge:
  • 350g Self-Raising Flour
  • 350g Butter
  • 350g Caster Sugar
  • 7 eggs
  • 1tsp Vanilla Extract

For that creamy, gooey centre:
  • 250g Strawberry Jam
  • 300ml Double Cream
  • Icing Sugar to Dust
To start, preheat your oven to 170C and grease two 9 inch cake tins.


Next, place your butter and sugar in a bowl and whisk until light and fluffy.


If you're super lazy like me, I use an electric hand whisk to do this part for me. (Similar here)


Next, add half the eggs and whisk to combine.



Then add the rest of the eggs and whisk until the mixture is light.



At this point, I abandon my hand whisk in favour of a wooden spoon.

Next add the flour, folding into the mixture using a figure-of-eight motion. Remember to be gentle with this mixture, you need to make sure as much air as you can remains in the batter.



When all the flour is mixed in, add the vanilla extract and give the mixture one final stir through.

Divide the batter between the two cake tins and bake for 35-40 minutes.

Whilst that is baking away, do feel free to eat the remaining cake batter. I won't tell anyone I promise.

When the timer on the oven goes, test the cake with a cake skewer or a cocktail stick and if it comes out clean, it is ready to come out of the oven.

Don't you wish that there was such a thing as smell-o-vision? Well, until they invent that, I'll be a tease and describe the smell of this cake. It is sweet vanilla cakey goodness and the scent of this fills your entire house.

Leave your cakes in their tins for ten minutes, remove and then place on a cooling rack. Leave till they are completely cool.


Whilst you're waiting, you can whip up the cream. I do this with a hand mixer but if you're feeling like giving your arm a work out, whisk by hand until the cream is stiff.




When the two cakes are finally cooled. Place on half on your cake stand/plate/cake board and spread that half with jam.



Then spoon a large dollop of cream and spread over the cake.


Apply more jam, spread that and then follow up with more cream until your left with a glorious cream and jam mix.


If you want to take this opportunity to lick the screen, go right ahead. I won't judge you, I promise.

Then take the other half of the cake and place on top of the cream, curved side up. Then to finish, dust the top of your cake with icing sugar.


There you have it!



Light, creamy, gooey and absolutely delicious. Now it's time to reward yourself, so grab a knife and cut yourself a piece of your hard work.


Go on, you deserve it... Make sure it's a big slice... bigger than that... maybe a bit more than that.



Look at that piece of your hard work posing on that plate. Seriously, it's practically beckoning to you.

Maybe take this opportunity to share your cake with friends or family. 


Or maybe just grab a fork.

However you want to eat this cake, enjoy it! Now, if you'll excuse me, I still have some cake to munch on.

What is your favourite cake? Let me know in the comments.