In Cakes, dessert, Non Gluten-Free, Recipes, Snacks

Victoria Sponge Cake

Posted on September 10, 2025

Victoria Sponge Cake

A true classic that never goes out of style, the Victoria Sponge is a cake that always brings smiles, whether at a tea party, birthday, or any special gathering. Light, fluffy, and beautifully simple, it makes the perfect centrepiece for your table.

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Prep Time 1

Total Time 20

Servings: 12

Ingredients Equipment Method Notes

Ingredients

250 g self-raising flour, sifted gluten-free flour if required
250 g caster sugar
250 g slightly salted butter best to make with butter at room temperature
4 large eggs, beaten
2 tsp vanilla bean paste

For the filling

6-8 tbsp strawberry or raspberry jam St. Dalfour sugar free jam is also a great option if you want to limit refined sugar
250 g mascarpone cheese
3 tbsp icing sugar
1/2 tsp vanilla bean paste

For the garnish

2 tbsp icing sugar sifted (for dusting)

Equipment

3 x 9 inch (23 cm) round sandwich tins lined with parchment paper

Method

Preheat the oven to 160°C fan/325°F/gas mark 3.
Cream the butter and sugar together until light and fluffy, using a stand mixer, hand mixer, food processor, or by hand.
In a separate bowl, beat the eggs, then gradually add them to the butter mixture, together with the vanilla bean paste.
Gently fold in the sifted flour until you have a smooth, lump-free batter.
Divide the mixture evenly between the 3 prepared tins and smooth the tops with a spatula.
Bake for 20–25 minutes, until golden and springy to the touch. Test with a cake skewer or knife — it should come out clean when baked through.
Once baked, allow the cakes to cool. While still slightly warm, cover tightly with foil to lock in moisture until you’re ready to assemble.
For the filling, beat the mascarpone by hand until smooth, then add the icing sugar and vanilla bean paste.
Place one sponge layer on a serving plate, spread with half the mascarpone and a layer of jam. Repeat with the second sponge.
Finish with the final sponge on top and lightly dust with icing sugar.
Enjoy!
When making this recipe, I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

Notes

LISA’S TIP – If you don’t have 3 sandwich tins, use 2 × 9-inch tins and extend the baking time to 25–30 minutes. Always test with a skewer or knife — it should come out clean when ready.

For a twist, try raspberry jam instead of strawberry, and for extra decadence, decorate the top with fresh berries.