- oil, for greasing
- flour, for dusting
- 200 g butter
- 200 g caster sugar
- 1 tsp vanilla essence
- 4 eggs
- 200 g self-raising flour, sifted
- For the filling:
- strawberry jam
- 150 ml double cream, whipped
Victoria Sponge
Ingredients
Method
Preheat the oven to 190°C/gas 5.
Grease and flour two 20cm sandwich tins.
Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency.
Slowly beat in the eggs one by one.
Fold in the sifted flour.
Pour the mixture into the prepared tins. Bake for 20-25 minutes until well-risen, golden brown and springy when pressed.
Turn out onto a wire rack and leave to cool.
Spread one cake with strawberry jam, followed by a layer of whipped cream. Place the other cake on top.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
