Victoria Sponge Sandwich Cake

by Bake |

Preparation Time

55 minutes






Set aside some of the strawberries and blend with a little freshly whipped cream

Finger Food

Chop the sponge into finger-shaped pieces and serve with the strawberries


  • 175 g self-raising flour

  • 1 tsp baking powder

  • 175g butter, softened, plus extra for greasing

  • 175g golden caster sugar

  • 3 eggs

  • Icing sugar, for dusting

  • For the filling

  • 3 tbsp raspberry jam

  • 300 ml double cream, whipped

  • 16 fresh strawberries, halved

This traditional sponge cake is the perfect treat for afternoon tea and your toddler will love the different textures of the sponge, fresh cream and strawberries

  1. Preheat the oven to 180°C/Gas Mark four.

  2. Grease two 20-cm sandwich tins and line with baking paper.

  3. Sift the flour and baking powder into a bowl and add the butter, sugar and eggs. Mix together, then whisk well until smooth.

  4. Divide the mixture evenly between the prepared tins and smooth the surfaces. Bake in the preheated oven for 25–30 minutes, or until well risen and golden brown and the cakes feel springy when lightly pressed.

  5. Leave to cool in the tins for five minutes, then turn out and peel off the baking paper.

  6. Transfer to wire racks to cool completely.

  7. Sandwich the cakes together with the raspberry jam, cream and strawberry halves. Dust with icing sugar and serve.

This recipe is from ‘BAKE’ part of Parragon Books’ range of Love Food cookbooks

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