Skip to content
Easy Victoria sponge recipe

Easy Victoria Sponge Cake Recipe

Prep

20 min

Bake

25-35 mins

Serves

8 to 10

Difficulty

Easy
Easy Victoria sponge recipe

About

Victoria Sponge Cake is a tried and tested bake that every budding baker should try. Easy to make and perfect for tea time, this recipe features a deeper sponge baked in tins to create deliciously large slices, filled with sweet strawberry jam, whipped cream and fresh strawberries. It's a classic for a reason!

made using

Golden Caster

View product 
Share this recipe
Instructions
Ingredients
Reviews

How to make the cake

Step 1

Soften the butter, then beat in the Tate & Lyle Pure Cane Caster sugar until pale and fluffy.

Step 2

Add in remaining dry ingredients and beat until the mixture resembles damp sand.

Step 3

Separately mix together the wet ingredients, then tip 3/4 of it to the flour mixture and beat to combine.

Step 4

Add the remaining wet ingredients, beat to combine, then beat the cake mixture on medium and beat for a few minutes until light and silky.

Step 5

Transfer to two round tins and bake at 160C/320F for 25-35 minutes until done. Cool in tins 10 minutes before transferring to cooling rack to cool completely before filling and decorating.

Step 6

To make the filling, whip the double cream, vanilla and 1 tbsp icing sugar to soft peaks. Spread the jam over the bottom cake layer, and top with whipped cream and sliced strawberries. Place the second cake on top, dust it with the Tate & Lyle Pure Cane Icing Sugar, and serve.

Ingredients – 9 items

Serving

1

For the Victoria Sponge

Butter

Unsalted butter

110 g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

165 g
Flour

Plain flour

215 g
Baking-powder

Baking powder

1 tsp
Baking-soda

Bicarbonate of soda

1/2 tsp
Salt-table

Salt

1/2 tsp
Eggs

Large eggs

2
Vanilla

Vanilla

2 tsp

Greek-style natural yoghurt

125 g

For the filling

Strawberry jam

120 g
Cream

Double cream

200 ml
Vanilla

Vanilla

1/2 tsp
Strawberries

Fresh strawberries, sliced

4-5
Fairtrade Cane Icing Sugar

Tate & Lyle Pure Cane Icing Sugar

Plus extra for dusting

1 tbsp

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

#TATE&LYLESUGAR #WELOVEBAKING
We've given the trifle a little refresh here... And wouldn't you know it, it's ended up ten times more refreshing! 

Filled with watermelon, strawberries and pomegranates, this light glass of creamy, biscuity layers is an ideal partner to cool down in the shade with...

(See recipe link in bio!)
It's been bowl and cone for as long as we can remember. But now you can add bag to the list too! 

Anyone tried this before!?
Might be too warm but this next link will cool you down...

Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
Passionate preservers where are you!?

As well as marmalades and jams, our Pure Cane Preserving Sugar is a gateway to delicious jars of peaches, plums, gooseberries and all-sorts!

What would you make with this bag of Tate & Lyle Pure Cane Preserving Sugar?
Never let buttercream get the best of you... 

Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!

500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)

 Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)

TOP TIPS:
 Make sure your butter is softened! You can do this in 10 second bursts in the microwave
Add splashes of milk if it’s too stiff
We had to spoil things for you. But it isn't the carrots that make it taste so good...

For stronger notes of caramel and a softer, sticky texture, you can always count on our Light Muscovado. 

Carrot Cake? It's in the bag!
#WorldChocolateDay... let's just pretend that's not every day! 

If you're planning on embracing some cocoa this evening, here's a myriad of ideas that can help scratch that never ending chocolate itch...

Find the full recipes in our Chocolate playlist.

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #worldchocolateday #chocolaterecipes
We could have just popped some strawberries and cream in a bowl for Wimbledon... but that would have been too easy! 

So instead, we thought we'd introduce you all to Syllabub - an old favourite from the 16th century! Made by curdling sweet cream or milk with an acid such as wine or cider, it's like a sweet, sophisticated trifle.

Especially if you make it with Pimms like we have... 

Serves 4

Ingredients:

200 g strawberries 

100 ml Pimms

1 lemon

1 orange

For the Syllabub:

300 ml double cream

4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

Method:

1. Chop your strawberries into quarters and put into a large bowl, add the Pimms and juice of the lemon and orange to the bowl. Cover and chill preferably overnight at a minimum.
2 Take your strawberries and Pimms out of the fridge and spoon into trifle glasses.
3. Whisk your double and cream and icing sugar until it holds its shape but is still spoonable.
4. Top your trifle glasses with the cream mixture and pop some strawberries on top to garnish if you fancy. Best enjoyed on a summer afternoon with the match on the tv!

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #summerbaking #wimbledon #wimblemdonbakes
Our strawberries and cream obsession continues... Wimbledon can't even keep up! 

Double-dipped in white chocolate, these strawberry cookies are soft, chewy and effortlessly creamy.

See the recipe below...

Ingredients (15 cookies):

250g Fresh Strawberries

25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

Pink Food Colouring, 3 Drops

50g Dried Strawberries, Chopped

80g White Chocolate, Chopped 

250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

175g White Chocolate, for decorating

Red Food Colouring

Rose Petals (Optional)

Method:

1. Preheat the oven to 180ºC/ 160ºC Fan/ Gas Mark 4. Roughly chop the strawberries place in a saucepan with half of the water, heat on a medium heat for approx. 5 minutes until they begin to break down.
2. Dissolve the corn flour with the remaining water and once the strawberries are bubbling blend in the corn flour and cook through for a further 2/3 mins until thick. Allow to cool for 20mins.
3. Beat the butter and caster sugar together until light and fluffy, whisk in the egg, add the vanilla, pink food colour, dried strawberries, chocolate and mix well. Fold in the flour and bicarbonate of soda. Once the dough comes together refrigerate for 30 minutes.
4. Line two large baking trays with parchment, using your hands roll 15 balls of dough from the mix, space out on the baking trays and flatten a little.
Bake for 15/20 minutes or until the base of the cookies look golden brown. Cool on a cooling rack.
5. Melt the white chocolate over a bowl of boiling water, divide it into two leaving half as it is and add 2/3 drops of food colour to the other half.
6. Once the biscuits are cool, dip one end into the white chocolate and the other side into the pink chocolate.
7. Allow to set.

#tateandlyle #tateandlylesugar #trustedbythebest #sugar #bakingrecipe #baklealong #bakingtime #recipeinspo #wimbledon #strawberriesandcream #whitechocolatecookies
A morning coffee just isn't the same without it.

Bringing sweet vanilla notes to smooth and creamy mochas, our Barista Vanilla Syrup will have your kitchen rivalling your local coffee shop.

Our Products

View all products