Classic Victoria Sponge by James Martin

Preparation time 30 minutes

Cooking time 20 to 30 minutes

Serves 6 to 8 normal folk, 4 runners!

Equipment: 2 x 20com or 8” sandwich tins, greased and lined.


  • Oil for greasing
  • 200g/7oz butter
  • 200g/7oz caster sugar
  • ½ teaspoon vanilla essence
  • 4 free-range eggs
  • 200g/7oz self-raising flour, sifted
  • ½ jar raspberry or strawberry jam
  • 175ml/6fl oz double cream, whipped
  • 250g/9oz raspberries or strawberries
  • 2-3 tablespoons icing sugar

What you do:

  1. Preheat the oven to 190C/350F/Gas 5. Grease and line the sandwich tins
  2. Mix the butter, sugar and vanilla essence in a bowl or food processor until well combined.
  3. Slowly beat in the eggs one by one. Fold in the sifted flour and carefully pour the mixture into the prepared tins.
  4. Bake for 20 to 25 minutes until golden-brown. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.
  5. Turn the cake out onto a wire rack and set aside to cool.
  6. Spread one cake with jam, followed by a layer of whipped cream. Cover with raspberries or strawberries and place the other cake on top.
  7. To serve, dust with icing sugar and cut the cake into slices.

Yum Yum!