200g (7oz) unsalted butter, softened, 200g (7oz) caster sugar, 4 medium eggs, 200g (7oz) self-raising flour, 1 teaspoon vanilla extract

For the filling 

For the filling : 100g (3½oz) strawberry jam, 200ml (7fl oz) double cream, whipped


Preheat the oven to 180°C/160°C fan/gas 4. Grease and flour two 20cm (8in) sandwich tins.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the flour and vanilla extract until just combined.

Divide the batter between the prepared tins and bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cakes to cool completely in the tins before assembling.

To assemble, place one cake on a serving plate and spread with the strawberry jam. Top with the second cake and dust with icing sugar, if desired.


For a lighter sponge, use half self-raising flour and half plain flour. To make a chocolate Victoria sponge, add 25g (1oz) of cocoa powder to the flour.

To make a lemon Victoria sponge, add the zest of 1 lemon to the batter. To make a coffee Victoria sponge, add 1 tablespoon of instant coffee powder to the batter.