Traditional victoria sponge recipe

Prep time - 10 minutes
Cook time - 20-30 minutes
Serves - 16
Difficulty - Easy


200g Castle Dairies Salted/unsalted Welsh Butter (plus extra for greasing)
200g caster sugar
200g self-raising flour, plus extra for dusting
1 tsp vanilla extract
2 tsp baking powder
4 medium eggs
Icing sugar for dusting

To serve:

Raspberry or strawberry jam
Whipped double cream (250ml)


Preheat the oven to 170 degrees

Grease two 20cm sandwich tins and line the base with greaseproof paper or baking parchment then dust the sides with a little flour

Beat together (by hand or with an electric mixer) the Castle Dairies butter, the caster sugar and vanilla extract into a creamy, light consistency

Slowly add and beat in the eggs one at a time until smooth then fold the self raising flour in and mix until smooth

Divide the mixture out evenly between the tins and bake for 20-30 minutes until they’re risen and are golden brown

Cool for 10 minutes and then remove the bases and cool on a rack

When the cakes are cold spread the jam and whipped double cream onto one cake then place the other cake layer on top and dust with icing sugar to finish! Enjoy!