a monday bake – victoria sponge cake

I remember sitting down in a café in a town close to the English coast. Seagulls and salt and fish & chips restaurants. Piers and crashing waves and wind. I was with my family and we decided to have an afternoon tea at Billy’s. Our new favourite after that trip.

I remember sitting outside, enjoying the summer sun we were so grateful of. We drank tea and ordered scones and cake. I don’t know who ordered the Victoria Sponge cake or if it was just included with everything else, but it would be the first time I tasted it. I remember it being very delicious, but I never ate it again after that. Which is a shame! In my memory this cake was delicious and that is why I wanted to bake it myself…

So, after some internet researching I came across the one and only Mary Berry and her recipe for a simple Victoria sandwich or sponge cake. I noted the ingredients down and went shopping. We actually already had a lot of the ingredients which was nice, so I only had to go to the store for jam, cream and self-raising flower.


for the cake

4 eggs

225 g butter

225 g caster sugar

225 g self-raising flour

2 tsp baking powder

for the filling

strawberry or raspberry jam

200 ml cream (+ some sugar)

powdered sugar or caster sugar on top

Preheat your oven at 180 °C. Line the bottom of the tin (you can use either two tins or bake in one tin and cut the cake in half at the end) with baking paper and coat the insides of the tin with butter.

Put the eggs, butter, sugar, flour and baking powder in a bowl and mix it together. Mix it until the finished mixture falls off the mixer easily.

Put the mixture in the tin(s) and smooth the surface over.

Put the tin(s) in the oven for 25 minutes. If you are using one tin, like I did, you might have to extend this time to 30-35 minutes. Check with a skewer if it is done. When the skewer is still wet at the tip, leave the cake in the oven a little longer.

If the cake is baked, set it aside for 5 minutes, letting it cool in the tin. Then carefully remove the tin from the cake and let it cool off even more.

If you made one cake (in one tin), cut the cake in half once it has cooled off. For the filling of the cake, spread as much jam as you like in between the two halves of your cake. You can also put cream in the middle. Do this by beating the whipped cream with some sugar (about one or two teaspoons) and spread this over the jam.

Layer the other cake on top of the spread and sprinkle the top with powdered sugar.

Et voila! Enjoy!

This past Saturday my family and I taste tested the cake (whilst watching Aladdin) and it was absolutely delicious! I’m definitely going to bake this cake again!

Love, Eva ♡

4 thoughts on “a monday bake – victoria sponge cake”

  1. […] is one of my favourite things to eat for dinner. Here you can find the recipe for the cookies and here for the victoria sponge cake pictured on the images […]


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