Victoria Sponge.

We all know who the queen of baking is. If you said Nigella, just get out now. If you said Paul Hollywood, no, you tit, I said queen. If you said me, well done (I’ll slip you your fiver later).

If you said Mary Berry, you’re totally right. Plus she has great fashion sense, I’m still lusting after that floral Zara bomber she wore on The Bake Off that time. Her recipes make the best cakes I’ve ever eaten; my mum has just had to replace her ancient copy of Fast Cakes because the last one was completely wrecked – half the pages were missing and/or stuck together with cake batter – and if you’ve never tried any Mary Berry cakes, I suggest you invest in a copy too.

Today I made her simple Victoria Sandwich (modified slightly), and trust me guys, it’s a good’un. It takes the simple, basic cake recipe but somehow it’s just perfectly light, moist and fluffy. One thing I will note – don’t ignore her when she says to use 7″ cake tins. I only had 9″, and despite scaling up the recipe by 50%, it still came out flat as a pancake.



Here’s the recipe, complete with my modifications. Don’t worry, I didn’t change the basic recipe other than to make MORE of it, and add buttercream. Always improves cakes, let’s be honest. Fresh cream whipped until it’s very thick is lovely too; if you have it with strawberry jam it’s one of the best things ever.


  • 150g Stork (or butter if you really insist. I think Stork makes better cakes)
  • 150g caster sugar (plus extra for dusting)
  • 150g self-raising flour
  • 3 large free-range eggs
  • 1.5tsp baking powder (make sure it’s in date or it won’t work)


  • 3 tbsp jam of your choice (I used blueberry, but raspberry is my favourite)
  • 75g butter (or Stork, I’m not gonna lie, I still use it for buttercream)
  • 170g icing sugar


  1. Line and grease two 7″ baking tins, and preheat your oven to 180c/160c (fan).
  2. Cream the butter/Stork and sugar together
  3. Add in all the other ingredients, and beat for a couple of minutes until it’s all smooth and cake batter-y.
  4. Pour half into each cake tin.
  5. Bake for 25-30 minutes, until it’s pale golden brown and springy when you poke it.
  6. Leave them in the tins to cool for 5 minutes, then turn them out onto a wire rack.
  7. When they’re cool, smooth on the buttercream (just beat together the butter and icing sugar, a monkey could do it) and then the jam, and sandwich together.
  8. Dust with caster sugar to make it look pretty.

There you have it, the easiest cake recipe in the world. Impossible to mess up, unless you’re a cretin who refuses to go out and buy the correct tins, that is. Hey, it still tasted good.

cake 3


2 thoughts on “Victoria Sponge.

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