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Victoria Sponge Cake

  • Cooking time35 minutes
  • Prep time30 minutes
  • Servings14 portions
recipe image Victoria Sponge Cake


  • 225g (8oz) Stork Original
  • 225g (8oz) caster sugar
  • 4 medium eggs
  • 225g (8oz) self-raising flour, sieved
  • 1 level teaspoon baking powder
  • 3 tablespoons jam
  • 225g (8 oz) icing sugar, sieved
  • 85g (3 oz) Stork with Butter
  • 1-2 tablespoons milk
  • ½ teaspoon vanilla essence
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Pre-heat your oven to 170C, 160C Fan, Gas 4.
  2. Add all of the sponge ingredients into a mixing bowl (Stork, caster sugar, medium eggs, flour and baking powder) and beat with a wooden spoon for 2 - 3 minutes until the mixture is smooth and well combined.
  3. Lightly grease the bases and sides of your 20cm (8 inch) sandwich tin and line the bases with baking paper. Divide your mixture between two greased and bottom-lined tins.
  4. Pop the two sandwich tins in the middle of your pre-heated oven and bake for 30 - 35 minutes until they become a beautiful golden shade.
  5. Leave to cool for 10 minutes then slide a palette knife around the sides of each cake to loosen. Remove from tin, peel the baking paper from cake and leave to cool on a wire rack
  6. Mix your vanilla icing ingredients (icing sugar, Stork, milk & vanilla essence).in a bowl until smooth and spread through the middle and over the top of your cake
  7. Spread the jam over the middle, sandwich the two pieces together and dust the top with icing sugar.