Perfect for afternoon tea, birthdays, or simply as a weekend treat.

A Victoria sponge cake is one of Britain’s most iconic bakes, light, fluffy sponge layers sandwiched with strawberry jam and whipped cream, finished with a dusting of icing sugar. A big thank you to Lemon Pip Bakery for working with us on this recipe. 

• Prep time: 10 minutes 
• Bake time: 23-25 minutes
• Serves: 8-10 people 

Ingredients for Victoria Sponge Cake:

1. 1. 1. 4 eggs (weighed)
      2. Caster sugar
      3. Self-raising flour
      4. Margarine or butter (see notes)
      5. 150ml double cream
      6. 1tbsp icing sugar 
      7. 3-4tbsp Boddington's Strawberry Conserve 

Equipment:

• • • Mixing bowl
    • Kitchen scales
    • Jug
    • Fork  
    • Electric mixer or wooden spoon 
    • Spatula
    • Cooling rack
    • 2 x baking tins size 6, 7 or 8 inches (see note 2)
    • Baking parchment

Recipe Notes:

Butter vs margarine: Margarine gives a fluffier crumb, while butter creates a denser, richer sponge. A 50/50 mix works well too.

Tin size: This recipe works with 6", 7" or 8" tins. A smaller tin gives you taller sponges; larger tins make them thinner. We used 7".

Oven placement: Some ovens bake best in the middle, others lower down. Check your manual if unsure.

Method

1. Preheat your oven to 180 degrees fan, Gas mark 4.

2. Grease and line two 6-, 7- or 8-inch baking tins.

3. Weigh your eggs (shell on). The rest of your ingredients will weigh the same as the eggs. For example, if your eggs weigh 250g, you will use 250g caster sugar, 250g self-rising flour and 250g margarine.

4. Crack the eggs into a jug and whisk using a fork to combine.

   

5. To a bowl, add all your ingredients and beat until combined using an electric whisk. You can also use a wooden spoon. Mix until the flour has just been incorporated. Don't beat the mixture too much, you risk ending up with a firm cake!

   

6. Divide the mixture evenly between the baking tins and bake for 23-25 minutes, or until the cakes spring back to your touch. (see note 3)

7. Allow to cool on a baking tray. Then, run a knife around the edge of the tin to loosen the cake and turn it upside down onto a cooling rack. Place on a large plate or cake stand.

8. Mean while whisk the double cream and icing sugar until soft peaks form.

9. To assemble the cake, spoon on Boddington’s Strawberry Conserve and spread using a dessert spoon or pallet knife. Then, spread the whipped cream over the jam.

10. Sandwich the two cakes together and sprinkle with icing sugar.

11. Slice, serve and enjoy! 
    

A Victoria sponge is best enjoyed with a cup of tea, a few fresh strawberries, or even a glass of bubbly. Make it unforgettable with  Boddington’s Strawberry Conserve, our small-batch, fruit-packed extra jam made in Cornwall.