Victoria Sponge Cake Recipe
Recipe type: Dessert
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 3 Serves
A light and airy sponge cake layered with fresh strawberries and frosted cream.
  • 100 grams unsalted butter
  • 100 grams granulated sugar
  • 2 Eggs
  • 1 teaspoon vanilla extract
  • 100 grams plain flour
  • 2 tablespoon - milk
  • For Filling
  • Strawberries or even raspberries
  • Double cream - 100 ml
  1. Pre-heat the oven to maximum available temperature.apply butter to the baking tins and sprinkle flour. tip of the excess flour.
  2. Add butter and sugar to a bowl.Beat it to fluffy using a electric beater.Add one egg at a time beating in between to ensure it gets mixed well with butter.
  3. Add in vanilla extract and sifted flour.No beating at this point. Just gently fold in the batter using a spatula until mixed well.Add in milk and mix it well again,
  4. Pour the batter into two equal sized tins and bake it until 20-30 min checking in between.
  5. Test the middle part of the cake by inserting a wooden skewer so it comes back clean.
  6. Allow the cake to cool down on a rack.
  7. Take cream into a bowl and start beating it with electric beater, it will turn creamy in no- time.Make sure not to overdo it else the cream consistency will become thinner and melt in no time.
  8. Once the cake is cooled, arrange one cake on a serving plate and add a dash of whipped up cream, place plenty of halved strawberries and cover it with another cake, sprinkle some powdered sugar and decorate with strawberry halves again.
  9. I had to trim off my cake edges as it became a little bit dark brown on the edges, also my cream started melting while I tried numerous shots with no satisfaction left of-course at the end :) any ways the cake is super soft and delicious than it looked in the pictures
Recipe by Sirisfood at