British · PANTRYHOP RECIPE
Victoria Sponge Cake Slice
50 minutes · 6 servings · vegetarian
A beloved British sponge cake, kept in a classic sandwich-cake style.
Ingredients
Check you have the quantities below.
- 175 g self-raising flour
- 175 g caster sugar
- 175 g butter, softened
- 3 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 4 tbsp strawberry jam
- 100 ml whipped cream
- for dusting icing sugar
Let’s make it
- Preheat the oven to 180 C/350 F and line two 20 cm cake tins. Beat the butter and sugar until light.
- Beat in the eggs one at a time, then mix in the flour, baking powder and vanilla.
- Divide between the tins and bake for 20-25 minutes until springy. Cool completely.
- Spread jam on one cake layer and cream on top of it, then sandwich with the other layer.
- Dust with icing sugar and slice.
Use a little less jam if serving to younger children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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