Easy Victoria Sponge Cake Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 200 g of sugar
  • 200 g butter, softened at room temperature
  • 200 g of flour
  • zest of one orange (you can substitute with vanilla)
  • 1 sachet of yeast (or 1 ts. of baking powder)
  • 1 pinch of salt
  • 4 eggs
  • 1 cup of milk (optional )
  • 150 g strawberries
  • strawberry jam
  • 150 ml of liquid cream
  • 25 g icing sugar
  1. Beat the butter into cream. Add the sugar and continue to beat until you get a creamy mixture with a pale yellowish color.
  2. Add the eggs one at a time (stir and blend well each egg before adding the next).
  3. Mix the flour and the yeast (or use baking powder) with a pinch of salt and vanilla (I also add a little bit of orange zest for additional flavor and aroma).
  4. Add the previously sifted flour and beat at low speed until it's well blended.
  5. If you find that the dough is too thick add a tablespoon of milk.
  6. Line the bottom of a pan (I use a 18 cm springform pan and you can go up to 20 cm or use 2 molds of 15 cm each) with parchment paper. I avoid buttering the sides of the pan, so that the cake doesn't shrink.
  7. Pour the well blended mixture into the prepared pan and bake in a preheated oven at 180 C (350 F) for about 30 minutes (it all depends on the oven you have, with mine for example I had to bake it for 45 minutes, though the recipe states 30 minutes). Check for doneness by inserting the blade of a knife in the center of the cake, it should come out dry.
  8. When the cake is ready, take it out of the oven and run a knife around the sides of the pan to release the cake, unmold and let it cool for 15 minutes on a grid. Allow the cake to cool completely.
  9. Place the cream along with the beaters in the fridge for 15 minutes.
  10. Then beat the cream on low speed and when it begins to thicken, add the icing sugar and continue to beat until you get a nicely light homemade whipped cream (chantilly cream).
  11. Take the first layer of the cake after it has cooled and spread the cream and then the strawberry jam. add some of the the strawberries cut on smaller pieces.
  12. Add the second sponge cake layer on top of the first one and you have a cake "sandwich".
  13. Then spread some more of the whipped chantilly cream, add the strawberries cut on half and decorate as you wish( you can get creative here).
  14. Finally sprinkle with icing sugar and you have it. Your own homemade Victoria sponge cake.
Recipe by Cook Vibrant at https://www.cookvibrant.com/easy-victoria-sponge-cake-recipe/