Victoria Sponge

Victoria Sponge


Afternoon tea is never complete without a traditional Victoria Sandwich cake. Why not decorate with buttercream and seasonal berries to give it the wow factor.


325 g Mix it! Universal
4 tsp baking powder
220 g butter at room temperature
220 g caster sugar
4 large eggs, beaten
3 tbsp milk
1 1/2 tsp vanilla extract
For the filling:
4 tbsp strawberry jam
400 g icing sugar
1 tsp vanilla extract
150 g butter at room temperature
1-2 tbsp milk
For the decoration:
to taste buttercream
to taste fresh berries


  • Place the butter and caster sugar into a mixing bowl and beat well for 1 – 2 minutes using an electric mixer until the mixture is light and pale.
  • Add the remaining ingredients and whisk a further 2 minutes.
  • Place into two round 20cm cake tins that have been greased and base lined.

  • Bake in oven 170°/150°C Fan/Gas Mark 3 oven for 30 minutes, or until the cakes spring back when lightly touched.
  • Leave in the tins for 10 minutes before turning out onto a cooling rack.
  • Meanwhile, make the buttercream. Place the butter and half of the icing sugar into a mixing bowl and beat with an electric mixer until smooth. Add the remaining icing sugar, milk and vanilla extract and whisk for a further 2 minutes until smooth.
  • Sandwich together the sponge with a layer of jam and buttercream.
  • To decorate the top, pipe with buttercream and top with fresh fruit for an extra pop of colour