Classic Victoria Sponge recipe 

To celebrate the Queen's Platinum Jubilee we're sharing one of our favourite recipes. Celebrate the long weekend with an afternoon of games, a cup of tea and slice of delicious homemade cake!




200g caster sugar
200g unsalted butter (at room temp)
4 eggs, beaten
200g self raising flour
1 tsp baking powder
2 tbsp milk

double cream
raspberry jam
fresh berries
icing sugar


STEP 1 Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

STEP 2 In a large bowl, beat 200g caster sugar and 200g softened butter. Mix in the 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk until you have a smooth, soft batter.

STEP 3 Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

STEP 4 Bake for about 20 mins until golden and a knife comes out clean.

STEP 5 Turn out onto a cooling rack and leave to cool completely.

STEP 6 Spread a layer of jam and fresh berries over the top of one of the cakes (choose the least good looking half!). Whip the double cream and gently spread over the jam and berries.

STEP 7 Carefully place the other round on top. Dust with icing sugar and more fresh berries.