Classic Victoria Sponge Cake

Classic Victoria Sponge Cake

A traditional British sponge cake and personal favourite of Queen Victoria. Filled with strawberry jam and cream, this cake is a delicious treat for special occasions.

  • 4 eggs
  • 2/3 cup caster sugar
  • 1 tsp vanilla essence
  • 1 cup self-raising flour
  • 150ml cream
  • 1/2 cup strawberry jam
  • 3 tbs icing sugar
  • cooking oil spray for greasing


Preparation Time: 15 minutes
Cook Time:  20 minutes

  1. Pre-heat oven to 180°C (or 160°C fan forced).  Lightly grease 2 x 20cm round cake tins and line with non-stick baking paper.
  2. Using your Russell Hobbs Bench Mixer (or hand mixer), place the eggs in a bowl and beat for 5 minutes until thick, pale and doubled in volume.  Add sugar, 2 tbs at a time, beating well at each addition.  Beat in vanilla.
  3. Sift the flour over the egg and fold through using a large plastic spatula.  Divide evenly between the two cake tins.
  4. Bake in the pre-heated oven for 20 minutes until the cakes spring back to a light touch. The surface should be golden brown.  Cool in the tin for 10 minutes before inverting onto a cooling rack.  Leave to cool completely.
  5. Turn one sponge upside down. Spread the whipped cream on top and spread a layer of raspberry jam on top of the other cake. Invert the Jam cake onto the cream cake, dust the top with icing sugar and serve. Yum!