- 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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
