Skip to content Skip to navigation

Victoria Sandwich Cake

There’s nothing like a good slice of homemade cake. An afternoon tea staple and cake stand classic, the Victoria Sponge is a simple favourite and a great recipe to have in your baking arsenal. Enjoy a slice with an afternoon cup of tea, or serve with fresh fruit and homemade ice cream for a delicious home baked dessert.

  • Preparation time:
  • Cooking time:
  • Servings:

What you'll need

  • 6 organic free range eggs
  • 500g self raising flour
  • 470ml double cream
  • 500g caster sugar
  • 500g Netherend Farm Lightly Salted Butter
  • 1 jar Thursday Cottage preserve
  • 3 tbsps vanilla extract

Products used

How to make

  1. Preheat the oven to 180°C. Weigh the eggs, making a note of the weight, then set aside.
  2. Weigh out the butter and sugar to each match the weight of the eggs, then place in a bowl together and cream until smooth.
  3. Crack the eggs into a separate bowl and whisk thoroughly then add into the creamed butter and sugar, and continue to mix.
  4. Weigh out the flour to match the weight of the eggs. Then add to the batter along with the vanilla essence and mix until everything is combined and the batter is smooth.
  5. Grease your baking tin with butter, then pour in the cake batter and bake in the oven for 20-30 mins until the sponge is a light golden brown and springs back when lightly pressed.
  6. Tip: When you take the cake out, leave it to cool in the tin before moving to a plate or cooling rack to prevent breakage.
  7. Whilst the cake is cooling, pour the double cream into a bowl and whisk until the cream forms stiff peaks. Keep in the fridge until needed.
  8. Once the cake has cooled completely, cut the cake so that you have two equal layers, place the top to one side.
  9. Spread the strawberry preserve, lemon curd or marmalade over the bottom layer so that the top surface is covered.
  10. If you are using marmalade, mix the honey to taste into the marmalade before spreading. Spread the whipped cream over the top ensuring the layer is covered.
  11. Place the top layer of the cake onto the cream and serve.

Share this recipe