Victoria Sponge: Prize Winning Recipe




Pastry CaseCreme Patisserie Casefour tarts

The Victoria Sponge is a classic British baking recipe. This version came about after I signed up for a Food magazine and Tesco cake challenge. The challenge was to compete a homemade Victoria sponge against the Tesco ready-made sponge mix both on looks and taste. This is recipe I used for my entry into the Cake Challenge.

You can read my report on the challenge here:http://www.food-mag.co.uk/victoria-sponge-recipes-tesco-readymade-vs-homemade-which-is-best/



    Sponge Cake:
    280g Sugar
    280g Self Raising Flour (Sifted)
    280g Golden Caster Sugar
    5 Large free range eggs
    Seeds from a Vanilla Pod.


  • Fillings:
    150ml Double Cream
    Seeds from ½ Vanilla Pod
    1 tbsp Icing Sugar
    4 tbsp Jam (I used strawberry)
    Strawberries (Hulled and Quartered)

  • Topping:
    Icing Sugar

  1. Pre-heat the oven to 180°C and line two 20cm/8inch cake tins.
  2. Cream the butter and sugar together. This will take longer than you think, with an electric hand whisk on medium speed it should take about 6-8 minutes.
  3. Add the eggs one at a time and beat them in to the mixture. Make sure each egg is fully incorporated into the batter before adding the next one.
  4. Split the vanilla pod, remove the seeds and mix them into the cake mix.  
  5. Gently fold in the sifted flour, and then pour the batter evenly into the prepared tins.
  6. Bake in the oven for 20-25 minutes, or until golden brown. When ready a skewer inserted into the centre of the cake should come out clean.
  7. Remove cakes from the oven and let cool on the side for 5 minutes or so. Then remove from the tin and leave to cool on wire racks.
  8. Whilst the cakes are cooling, whisk together the double cream, icing sugar and vanilla seeds until soft peaks form. Set aside.
  9. Gently heat the jam in a saucepan before adding the strawberries. Stir to combine, then set aside.
    Once the cakes are cool choose the “worst” looking one, and spread a layer of cream across the top leaving about a centimetre margin around the edge.
  10. Spread the strawberries across the whipped cream layer. Once you’ve got an even spread, place the “best” cake on top, creating your sandwich.
  11. Dust the top with icing sugar.