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Victoria Sponge
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5 from 5 votes

Victoria Sponge

A classic Victoria Sponge Recipe, decorated with fresh strawberries and whipped cream.  
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: Australian, British, English
Keyword: victoriasponge
Servings: 8 people
Calories: 358kcal


  • 1 cup caster sugar
  • 3 eggs
  • 1 cup SR flour
  • 1 tablespoon melted butter
  • 4 tablespoons boiling water


  • 300 ml thickened cream
  • 1/3 cup strawberry jam
  • 1/2 punnet chopped strawberries


  • Preheat oven to 180 degrees celsius (fan-forced).
  • Grease 2 round cake tins (of about 20cm diameter) and then line with baking paper.
  • Beat eggs and sugar well in a stand mixer.
  • Add flour and fold gently with a spatula to combine.
  • Add melted butter and water and combine gently using a spatula. If flour lumps remain, whisk gently until the mixture is smooth.
  • Bake in oven for 12-15 minutes. 
  • Leave to cool in cake tin for a few minutes before turning out onto a cooling rack.
  • When cool, spread jam on one cake and then spoon or pipe whipped cream on top of jam.
  • Place second cake on top to make a sandwich.
  • Dust cake with icing sugar and then decorate top of cake with chopped strawberries and remaining cream.



Calories: 358kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 116mg | Sodium: 55mg | Potassium: 78mg | Sugar: 31g | Vitamin A: 685IU | Vitamin C: 1.5mg | Calcium: 39mg | Iron: 1.1mg