Victoria Sponge Cake

I recently had this wonderful Victoria Sponge Cake while at a friend's house. She learned to make this recipe for her British husband when they were living in London. Victoria Sponge is said to have been the favorite sponge cake of Queen Victoria. It has since become the British customary recipe for tea-time sponge cakes. It is also perfect for summer or a light dessert.

Victoria Sponge Cake Recipe

4 whole eggs (whites and yolks separated)
2/3 c. superfine castor sugar
1 t. vanilla extract
2/3 c. flour
5 T. corn flour
1 t. baking powder
1 T. water, if needed
2 T. cocoa powder, sifted (only if making chocolate version, omit if making vanilla cake)

Preheat the oven to 370 degrees. Grease and lighly flour two 7-inch round cake tins.

Separate the eggs, placing the whites in the bowl of an electric mixer, set aside the yolks.
Beat the egg whites until stiff. When stiff, continue to beat while gradually adding the sugar.
Once all the sugar is added, add the egg yolks one at a time, while still beating.
Finally add the vanilla essence and beat until the mixture resembles thick cream. Turn off mixer and remove mixing bowl.

Sift the flour, cornflour, and baking powder (and cocoa if you want to make a chocolate cake) over the top of the egg and sugar mixture. Using a large metal serving spoon very gently fold the flour into the egg mixture until combined, being careful not to over-mix.

If the mixture is too thick, add the water and fold in. (If making the chocolate sponge version,
2 T. of water may be required).

Divide the mixture evenly between the two tins and place into pre-heated oven for 15-20 minutes. The cakes should be done when they spring back in the middle when lightly pressed.

Turn onto a wire rack to cool, turning the cakes right side up so they do not mark.

Options for filling and topping:

  • Fill with whipped cream (1 cup cream, before whipping) and jam or fresh fruit. Dust top with powdered sugar and more fruit.
  • Fill with lemon curd and top with simple lemon icing (Lemon juice, powdered sugar, butter and milk).
  • Fill with nutella and top with nutella (or make nutella icing) and sprinkle pistachios or top with fresh berries and/or chocolate shavings (may also lightly dust with cocoa powder).
  • Chocolate sponge variation: fill with whipped cream and shaved chocolate. Top with melted chocolate icing (melt 1 block of chocolate with 1/2 c. cream. Stir until melted).
bon app├ętit


  1. What kind of flour do you use (self raising or plain?)

    1. Hi Cassie,

      This recipe uses All Purpose Flour.


  2. A friend asked me for a Victoria Sponge Cake recipe. As I never did such a cake I surched on the internet THE recipe and it seems that you're the winner. And your blog is just amazing I'd like to taste everything. :)

  3. complimenti per il blog mi unisco ai tuoi sostenitori


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