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Classic Victoria Sponge

Classic Victoria Sponge

The classic British recipe, just in time to support Team GB in the Olympics. This is an oldie but a goodie and can be topped or stuffed with our delicious, seasonal Kentish strawberries!

You can shop the ingredients here!


For the cake:

For the filling:


  • Preheat the oven to 170°C
  • Grease two 20cm wide tins and line with baking paper
  • Simply add all of the cake ingredients to a large mixing bowl and combine using a hand mixer
  • If the mixture is too dry, add a splash of milk to loosen it 
  • Spoon the mixture into the cake tins and bake in the oven for 30-35 minutes
  • Once cooked, place on a wire rack to cool.
  • Once completely cooled, spread the jam between the two cake slices
  • Whip the cream into thick peaks and spoon inside on top of the jam
  • Lastly, dust the cake with icing sugar and place cut strawberries on top
  • Serve and enjoy!

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