Victoria Sponge

Victoria Sponge Cake

Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air.

Prep Time

15 minutes

Cook Time

25 minutes

Serving size





For the cake:

  • 180g Truvia For Baking Caster

  • 200g Unsalted Butter, softened

  • 200g Self-Raising Flour

  • 4 Medium Eggs

  • 1 tsp Vanilla Extract

  • 2 Tbsp Semi-Skimmed Milk

  • 1 tsp Baking Powder

For the Filing:

  • 250g Strawberries (washed, hulled and halved)

  • 150ml Double Cream (whipped)


  • 1.

    Preheat fan oven to 160°C. Measure all the cake ingredients into a large bowl and beat together until thoroughly blended. Divide the mixture into 2 greased and lined 7in/18cm tins and level out with the back of a spoon.

  • 2.

    Bake for 22-25 mins or until risen and a skewer inserted in the centre comes out clean. Remove and leave to cool in the tins for a few minutes before turning out onto a wire rack.

  • 3.

    Once completely cool, whip the double cream and spread over the top of one of the sponges. Halve the strawberries, arrange over the cream and top with the other cake.

TIP: Put some water in a separate roasting tin at the bottom of the oven to help your sponges rise.