Victoria Sponge Cake



There’s tea time for the British and coffee break for the Americans and having a sweet treat with good company is a rule they both share. That being said, I want to share with you the classic British cake for tea time, the Victoria Sponge Cake.

As a baker enthusiast I am fan of different bakers and pastry chefs around the world. They have been my inspiration along this journey and the British Mary Berry is one of them. The first time I saw a Victoria Sponge Cake was in an episode of “The Great British Bake Off”, where she is part of the jury. I was so impressed with how a simple and basic cake can look so stunning and delicious.  Then I learned that it was the favorite tea cake of Queen Victoria (1819-1901), and thanks to her this cake became the traditional cake of England. But there is a rule in making a Victoria Sponge. Like most of the British bakes, the ingredient should be even or equal in weight.  Unfortunately I didn’t have a weight scale on hand. So I used Marry Berry’s recipe, not only because the recipe is written using American measurements but also because she is one of the best English Pastry Chefs. So I was confident that the recipe would be a 100% success. The only thing I did different from the original recipe was that I sweetened my whipped cream and made a fresh strawberry sauce. And as you certainly know, there is no better combination than strawberries and whipped cream! So let enjoy this pinch of sugar!!


  • 1 cup (225g) of self raising flour
  • 1 cup (225g) of softened butter
  • 1 cup (225g) of white sugar
  • 4 large eggs
  • 2 level teaspoon of baking powder
  • 1 teaspoon of vanilla or almond extract (optional)


For the filling:

  • Strawberry Sauce  or Strawberry jam (click here for the Strawberry sauce recipe )
  • Whipped Cream:
    • 1¼  Whipping Cream
    • 6-8 tablespoons powdered sugar
    • 1 teaspoons vanilla extract
    • 1 tablespoon skimmed milk powder (optional)

Let’s Bake:

  1. Pre-Heat the oven to 350F/180C.
  2. Grease two 8-9” cake pans, then line the base with parchment paper.
  3. Measure the butter, sugar, egg , flour and baking powder.
  4. In a large bowl combine all the ingredients, then beat at high speed with an electric mixer until ingredients are well incorporated, approximately 5 minutes. Divide the batter evenly between the prepared pans, smoothing it out.
  5. Bake until the edges are golden brown and well risen, about 25 minutes.
  6. Let cool in pans for 5 minutes, then invert the layers onto wire racks, bottom sides up. Remove parchment paper, and let cakes cool completely.img_3988
  7. While the cake is cooling, combine the whipping cream, the confectioners’ sugar, vanilla extract and the skimmed milk powder in a large bowl and beat at high speed until stiff peaks form. Note: the skim milks is only for thickening purposes, so it doesn’t flatten out too quickly.img_1682
  8. Place one layer of the cooled cake on a cake a plate and the other half on a plate. Spread the whipped cream over the bottom layer and then spread the strawberry sauce or jam over the other and sandwich them together.img_9262
  9. Dust with a powdered sugar before serving, and enjoy this pinch of sugar with a tea or a good cup of coffee.fullsizerender-3

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