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Easy Victoria Sponge Cake Recipe for Beginners|How to make Victoria Cake Sponge Cake

Updated: Apr 30, 2023

Victoria Sponge Cake Recipe

Ingredients for a 6'' cake

Cake sponge:

  • 120g(4.23oz) soft butter/margarine at room temperature

  • 120g( 4.23oz) caster sugar/ regular sugar placed in grinder for a few sec

  • 30ml(1.01oz) water

  • 2 medium eggs, room temperature

  • 1 teaspoon pure vanilla extract

  • 175g(6.17oz) self-raising flour /plain flour with 2tsp of baking powder

For the Filling : 260ml(9.15oz) whipping cream, 40g(1.41oz) icing sugar and 1 tsp vanilla extract.

200g(7.05oz) strawberry jam

For decorating: 200g(7.05oz) Fresh Strawberries

Syrup for the sponges: Place 100g(3.52) sugar and 100ml(3.51oz) water on a simmer until all the sugar has dissolved. Leave it to cool down and add 1 teaspoon of vanilla extract.


hand mixer /stand mixer


piping bag

1 piping tip

two 6'' cake pans

baking paper



  1. Heat the oven to 160°C . Cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the base of two 6''cake tins.

  2. Place the butter/margarine, sugar, in the mixing bowl and beat with a whisk or mixer until the sugar starts melting.

  3. Add the water and vanilla essence all at once. Give it a stir, then add the eggs and mix until combined.

  4. To avoid lumps add the flour slowly, preferably 1tbsp at a time.

  5. Pour the mixture into the tins, smooth the top with a spoon and bake in the middle shelf of the oven for 22-24min. The cake is cooked when it looks well risen and gold or when a skewer come clean from the centre of the cake.

  6. Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn it out onto a wire rack to cool.

  7. Cup the cake top crust with a knife and use a generous amount of syrup.

  8. To make the filling beat the cream with the icing sugar and vanilla. Using a piping bag and 1M tip pipe the cream into the sponges and add the strawberry jam.

  9. Finish it off with some fresh strawberries cut into halves and a bit of icing sugar. Keep in the fridge up to 3 days.


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