Victoria Sponge Cake

This delicious recipe comes from Trevor, Bank Cook at Abbeyfield House in Wendover.

Serves: 10-12

Preparation time: 30 minutes

Cooking time: 20-25 minutes


  • 225g/8oz butter or margarine, softened at room temperature
  • 225g/8oz caster sugar
  • 4 medium free-range eggs
  • 2 tsp vanilla extract
  • 225g/8oz self raising flour
  • milk, to loosen
  • 200ml/7fl oz double cream
  • 250g/9oz mixed berries
  • icing sugar, for dusting


  • Preheat the oven to 180C/350F/Gas 4.
  • Grease and line 2 x 18cm/7in cake tins with baking paper.
  • Cream the butter and the sugar together in a bowl until pale and fluffy.
  • Beat in the eggs, a little at a time, and stir in the vanilla extract.
  • Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
  • Divide the mixture between the cake tins and gently spread out with a spatula.
  • Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
  • Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
  • Whip the cream with a whisk or electric handheld mixer until it forms soft peaks when the whisk is removed.
  • Sandwich the cakes together the whipped cream and berries. Dust with icing sugar.

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