Victoria sponge cakes

By Jessica McGovern
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  • 2 cups (480 milliliters) unsalted butter, room temperature
  • 2 cups (480 milliliters) sugar
  • 8 eggs
  • 2 teaspoon (10 milliliters) vanilla extract
  • 2 cups (480 milliliters) self-rising flour, sifted
  • 1-1/2 cup (360 milliliters) ground almonds


  • 1-1/2 cups (360 milliliters) heavy cream
  • 1 cup (240 milliliters) strawberry jam
  • Strawberries, to decorate
  • 1/2 cup (120 milliliters) icing sugar, for dusting


  1. Preheat oven to 350 F (180 C). Cream together butter and sugar in a bowl and beat until smooth. Crack eggs into bowl and beat in. Add vanilla and continue beating. Add flour and ground almonds and fold in. Pour mixture into two 20 centimeter greased cake tins. Bake for 26 minutes, or until golden and springy.
  2. For the filling, whip cream into stiff peaks.
  3. To assemble, spread strawberry jam on the top of one cooled cake. Add whipped cream and spread on top. Place second cake on top of first. Place remaining whipping cream in the center of the top cake. Arrange strawberries on top of whipped cream. Dust icing sugar over top.

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