Victoria Sponge.

It has been way too long since I’ve posted a recipe on this blog or since I’ve baked in general. I have been on the lookout for omething new, a personal challenge. But luckily browsing through Instagram brought me to a new recipe, I haven’t even heard of before!

Victoria Sponge


200g sugar

200g butter

4 eggs

200g self-raising flour

1 tsp baking powder

1 tbsp milk


100g butter

140g icing sugar

a drop vanilla extract

340g strawberry jam

icing sugar to decorate

As you can see in the pictures this is suppose to be a layered cake. So if you have a fancy kitchen and own two cake tins, you can bake the bottoms at once. I am not fancy, so I had to wait for the first one to be done. Unfortunately that’s why they turned out uneven, but hey, still tastes the same!

So you bake the cake bottoms for 20 minutes at 190°C and let them cool down. You turn one bottom upside down and spread the buttercream on it. For this I actually put the cake back in the tin. On top of the buttercream comes the jam and the other cake bottom goes on top as a lid. Et voila. We’re done. If you want to make it pretty, you can dazzle some icing sugar on top or decorate it with actual strawberries. Freischnauze, as we say in German. :)


4 thoughts on “Victoria Sponge.

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