Victoria Sponge

Here in the UK, Wimbledon is well underway. Whilst I may not be the biggest fan of tennis, I am most certainly a fan of the strawberry and cream tradition associated with the sport. Therefore, I decided to bake this classic sponge in honour of the game where I even went and picked the strawberries myself.

200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk

100g butter, softened
140g icing sugar, sifted
drop vanilla extract
340g jar strawberry jam
icing sugar, to decorate
strawberries, to serve


1. Preheat the oven to gas mark 5 ensuring the shelving is centre. Grease and line two sandwich tins.

2. In a bowl cream together the softened butter and sugar until pale and fluffy.

3. Gradually alternate between adding the eggs and sifted flour. Add in the baking powder. Stir in the milk and mix until thoroughly combined.

4. Divide the mixture equally between the two cake tins. Smooth the surface and bake in the centre of the oven for 20 minutes until a skewer comes out clean or until golden brown. Leave to cool in the tins before transferring to a wire rack.

5. For the filling, beat together the softened butter and sifted icing sugar. Add in the vanilla extract.

6. Spread the buttercream over the bottom of one of the sponge. Spread the strawberry jam over the other sponge and sandwich the two together. Dust with icing sugar and serve with a few strawberries on the side.





– Charlotte x

| Original Recipe BBC Victoria Sandwich |

| Previous Recipe Marble Cake Cupcakes |

Cherry Bakewell Sponge

I originally found this recipe on the Loving Homemade blog and it looked so delicious, I knew straight away that I had to try it myself. This sponge makes a really nice change to a Victoria Sandwich, which can sometimes be a little on the heavy side however, the thing I love about this cake is the amazing almond flavour. It gives the cake a really good kick, and its a lovely surprise!

Cherry Bakewell Sponge

Bakewell Sponge.

200g butter, softened
200g golden caster sugar
100g ground almonds
100g self-raising flour
1 tsp baking powder
½ tsp almond extract or essence
4 large eggs

Filling & Icing

½ a jar of cherry or raspberry jam
175g icing sugar
5-6 tsp water or lemon juice
a few handfuls of ready-toasted flaked almonds


1. Preheat the oven to gas mark 4, ensuring the shelves are centre.

2. Grease two round sandwich tins with greaseproof paper and a little butter.

Bakewell Grease

3. Beat together the softened butter and sugar until smooth and creamy.

Butter & Sugar

4. Mix in the ground almonds, sift in the self-raising flour, baking powder and also add in a pinch of salt. Add in the almond essence and gradually beat in an egg one at a time.  Mix all the cake ingredients together until they have all combined and a smooth, cake batter has formed.

5. Divide the mixture equally between the  two sandwich tins and bake in the centre of the oven for 30 minutes or until golden brown.

6. Once ready, leave the cakes to cool for a short while in their tins before turning them out to cool on a wire rack.

7. Spread a generous serving of jam on one side of the cakes before sandwiching the two together.

8. Sieve the icing sugar into a bowl and either water or lemon juice. Stir until thick. (I’d recommend that you start with 3 teaspoons of either water or lemon juice and gradually add in the remaining liquid, just so that you can judge as you go and prevent the icing from becoming too runny. I used lemon juice for my icing.)

9. Pour the icing over the top of the cake ensuring that you spread the icing evenly over the top. Sprinkle over the flaked almonds.

10. Leave to set for a few minutes before cutting to serve.

Bakewell Sponge Slice

Bakewell Sponge


– Charlotte x

Loving Homemade Bakewell Sponge – A Lighter Slice

BBC Recipe Cherry Bakewell Cake BBC Good Food

|Previous Recipe Lemon Swiss Roll|

Mini Victoria Sponges with Fresh Cream

If you don’t fancy baking a huge Victoria Sponge, perhaps these Mini Victoria Sponges with Fresh Cream are the perfect alternative! I was really pleased with these – the cakes were light and fluffy, and the jam and cream were perfect together. A perfect treat this summer!


Mini Victoria Sponges

– 4oz unsalted butter, softened
– 4oz caster sugar
– 4oz self-raising flour, sifted
– 2 eggs
– half teaspoon of vanilla essence

– 300ml whipping cream
– raspberry jam
– icing sugar, sifted


1. Preheat the oven to gas mark 4. Place 12 cupcake cases in a fairy cake tin. (Tip! Since the cakes are taken out of their cases once cooked to cut and fill them, I’d recommend using any spare cases you have lying around or just simple, plain ones – just so you don’t waste any fancy or pretty cases you may have)

2. Cream together the butter and sugar in a bowl until a creamy mixture forms.

Butter & Sugar


3. Gradually sift in the self-raising flour, adding in the eggs as you go and mix.

Add in flour & egg

4. Stir in the vanilla essence.

5. Divide the mixture equally between the cake cases and bake in the centre of the oven for 15 to 20 minutes or until golden brown. (Tip! To check if your cakes are ready, using a fork or skewer, insert this into the cake. If the fork comes out clean and is not sticky, your cakes are ready! If not, pop your cakes back in the oven for a few more minutes.)

Divide the mixture

Fairy Cakes

6. Once the cakes are cool, remove them from their cake cases and cut each of the sponges in half.

7. Whip the cream either using an electric or hand whisk until the cream thickens and soft peaks begin to form. (Tip! Be careful not to over whip the cream. To avoid over-whipping ensure both the cream and bowl are chilled and always start by whipping the cream slowly. If you whisk too fast, the cream can very easily separate – as I have found out on many occasions!) If you want a sweeter cream, add a little icing sugar to the mixture.

8. Spread a little of the raspberry jam to one side of each of the cakes and spoon a teaspoon of cream to the other, and sandwich the two together.DSCF1749

9. Dust each cake with icing sugar. (Depending on how much mixture you fill each of the cakes with, these can become a little heavy – so do take care!)



– Charlotte x

Classic Victoria Sponge

This week I decided to bake a classic – the Victoria Sponge. A slice of this delicious treat will make a great accompaniment to your afternoon tea!

“The Victoria Sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea.”

Victoria Sponge

– 6 oz Softened Unsalted Butter
– 6 oz Caster Sugar
– 6 oz Self-Raising Flour, Sifted
– 3 Eggs
– Teaspoon Vanilla Essence

– 3 oz Softened Unsalted Butter
– 6 oz Icing Sugar, Sifted (Plus Additional Icing Sugar for decoration)
– Splash of Milk
– Raspberry Jam


1. Grease two sandwich tins and line them with baking paper. Pre-heat your oven to gas mark 4.

2. In a bowl, cream together the butter and sugar until a smooth paste forms which is pale in colour.

3. Gradually sift in the self-raising flour, adding an egg each time.

4. Add in the vanilla essence and give a final stir.

5. Equally divide the mixture between the two sandwich tins and bake in the centre of the oven for 20 to 25 minutes. When the sponge springs back up, the cakes are ready. Alternatively, poke the cakes with a skewer or fork, if there is no mixture on skewer/fork, you know the cakes are ready.

6. Leave the cakes to cool for a while in their tins before removing and transferring to a wire rack.

7. For the buttercream, cream together the butter and icing sugar, adding a splash of milk if the consistency is too thick.

8. On one cake, spread a generous amount of raspberry jam across the base. With the other, spread the buttercream.

9. Sandwich the two cakes together, and decorate with a dusting of icing sugar.

10. Cut and serve with a good ole’ cup of tea.

Victoria Sponge