Classic Victoria Sponge

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recipe by Hannah Gregory

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
  • Calories icon

This is a classic light and fluffy Victoria Sponge by Mary Berry. Fill with any jam, cream or buttercream and enjoy!

recipe updated 16 Sep 2020


  • Salted butter icon
    Salted butter
    225 g (about 1 cup)
  • Self raising flour icon
    Self raising flour
    225 g (about 1 ¾ cups)
  • Caster sugar icon
    Caster sugar
    225 g (about 1 cups)
  • Egg icon
    4 (about 200 g)
  • Baking powder icon
    Baking powder
    2 tsp (about 10 g)
  • Vanilla extract icon
    Vanilla extract
    2 tsp (about 8.8 g)
  • Jam icon
    ¼ cup (about 84 g)
  • Double cream icon
    Double cream
    150 ml (about 150 g)


  • kCook icon Stand Mixer
  • kCook icon Microwave
  • kCook icon Cooling rack
  • kCook icon Stand mixer bowl
  • kCook icon Round pan - 8"
  • kCook icon Small glass bowl
  • kCook icon Stand mixer bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Grease and flour well
  3. Add salted butter, self raising flour, caster sugar, egg, baking powder and vanilla extract to a clean stand mixer bowl
  4. Mix well until light and fluffy - 5 min
  5. Transfer content of stand mixer bowl to 2 round pans
  6. Bake until light golden and let cool - 25 min, 180°C, middle rack
  7. Turn out carefully onto cooling rack until completely cool - approx 30 min
  8. Add jam to a clean small glass bowl
  9. Melt carefully - approx 15 sec, medium-high heat
  10. Spread evenly
  11. Add double cream to the small glass bowl
  12. Whip a clean stand mixer bowl carefully until soft peaks form
  13. Pipe carefully with piping bag
  14. Decorate to taste
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