Adrian’s Victoria Sponge

Wed, 19 August 2026

Adrian’s Victoria Sponge 

Ingredients 

225g butter, soft 

225g caster sugar 

4 medium eggs 

225g self-raising flour 

2 level tsp baking powder 

Dash vanilla 

Filling 

250ml whipping cream 

2 tbsp Strawberry Jam 

Serving 

6 medium strawberries 

Icing sugar 

Method 

1. Preheat the oven to 180°C (160°C fan). Grease and line the bases of two 8-inch (20 cm) cake tins with baking paper.
2. Cream the butter and sugar together in a large bowl until pale, light and fluffy.
3. Beat in the eggs, one at a time, adding a little of the flour if the mixture starts to curdle.
4. Add the flour and baking powder and gently fold through until just combined. Stir in a dash of vanilla.
5. Divide the mixture evenly between the two prepared cake tins and smooth the tops.
6. Bake for 20–25 minutes, or until the cakes are golden, risen and a skewer inserted into the centre comes out clean.
7. Leave the cakes in the tins for 5 minutes, then carefully turn them out onto a wire rack and allow them to cool completely.

Filling 

1. Whip the cream until it is thick enough to hold its shape.
2. Place one sponge on a serving plate. Spread the strawberry jam over the top, leaving a small border around the edge.
3. Spread or pipe the whipped cream over the jam, then place the second sponge on top.

To Serve 

1. Dust with icing sugar and decorate with the 6 strawberries.
2. Serve and enjoy!