Victoria Sponge Recipes

Bessie’s Yorkshire Preserves Victoria Sponge (serves 8)

Ingredients For the Filling 

225g Caster sugar 100g Butter, softened 

225g Softened butter 140g icing sugar,sifted 

4 eggs, beaten

Bessie’s Raspberry & Vanilla Jam 

225g self- raising flour Icing sugar,to decorate 

2 tbsp of milk


  • STEP 1
    Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
  • STEP 2
    In a large bowl, beat 225g caster sugar, 225g softened butter, 4 beaten eggs, 225g self-raising flour, and 2 tbsp milk together until you have a smooth, soft batter.
  • STEP 3
    Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
  • STEP 4
    Bake for about 20 mins until golden and the cake springs back when pressed.
  • STEP 5
    Turn onto a cooling rack and leave to cool completely.
  • STEP 6
    To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
  • STEP 7
    Spread the buttercream over the bottom of one of the sponges. Top it with 150g of  Bessie’s Raspberry & Vanilla Jam and sandwich the second sponge on top.