Delia Smith Victoria Sponge Recipe

This Delia Smith Victoria sponge is a proper British classic: two light, even sponges sandwiched with jam and cream, then finished with a simple dusting of icing sugar. It is a dependable cake that relies on good ingredients, careful mixing, and the right bake time rather than anything complicated.

It works just as well for a quiet afternoon tea as it does for birthdays and family gatherings. Once you have the method right, it becomes one of those recipes you can make confidently from memory, knowing it will rise neatly and slice cleanly every time.

Ingredients

For the Sponge

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 tbsp milk

For the Filling and Finish

• 4 tbsp strawberry or raspberry jam
• 150ml double cream, whipped
• Icing sugar, for dusting

How to Make Delia Smith Victoria Sponge Recipe

Prepare the Tins

Preheat the oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins, ensuring the bases are properly covered.

Cream the Butter and Sugar

Beat the butter and sugar together until pale and fluffy. This adds air and helps the sponge rise evenly.

Add the Eggs

Beat in the eggs one at a time, mixing well after each addition. If it looks like it may curdle, add a spoonful of the flour and carry on.

Fold in the Flour

Fold in the self-raising flour and baking powder gently. Stir in the vanilla and milk to give a soft dropping consistency.

Bake the Sponges

Divide the mixture evenly between the tins and level the tops. Bake for 20–25 minutes until golden and springy to the touch.

Cool Completely

Leave the cakes in the tins for 5 minutes, then turn out onto a wire rack. Allow them to cool fully before filling.

Fill and Finish

Spread the jam over one sponge, then add the whipped cream. Sandwich with the second sponge and dust lightly with icing sugar.

Recipe Tips

• Use properly softened butter so it creams easily and traps air.
• Fold the flour in gently to keep the sponge light and tender.
• Weigh the batter into tins if you want perfectly even layers.
• Cool the cakes fully before filling, especially when using cream.
• Slice with a long sharp knife for a clean finish.

Healthy Alternatives / Variations

• Use Greek yoghurt in place of cream for a lighter filling.
• Fill with jam only for a simpler, less rich version.
• Add fresh strawberries or raspberries alongside the jam.
• Use a reduced-sugar jam to cut sweetness slightly.

How to Serve

Serve the Victoria sponge at room temperature so the sponge stays soft and the flavour comes through. It is ideal cut into neat slices for afternoon tea, but it also makes a lovely simple dessert with a few berries on the side.

Pairing Ideas

• English Breakfast tea or Earl Grey
• Fresh strawberries or raspberries
• A spoonful of extra whipped cream on the side
• A small scoop of vanilla ice cream for dessert
• Lightly sweetened Greek yoghurt if you prefer something fresher

How to Store Leftovers

Fridge

If filled with cream, store in an airtight container in the fridge and eat within 3 days.

Freezer

Freeze the sponges unfilled (well wrapped) for up to 3 months.

Reheating

No reheating needed; bring chilled slices to room temperature before serving.

Nutrition (per serving, approx.)

• Calories: 420 kcal
• Carbohydrates: 48g
• Protein: 6g
• Fat: 24g

FAQs

Can I make this without baking powder?

Yes, but a little baking powder helps the sponge rise evenly and stay light.

Why did my sponge come out dense?

This is usually from overmixing after adding flour or using butter that was too firm to cream properly.

Can I use a different jam?

Yes, strawberry and raspberry are classic, but apricot works nicely too.

Can I make it a day ahead?

Yes. Make the sponges ahead, then fill closer to serving if using cream.

How do I stop it sticking to the tins?

Line the bases properly and grease the sides; it makes a big difference with sandwich tins.

Delia Smith Victoria Sponge Recipe

Recipe by Margaret CollinsCourse: BakingCuisine: BritishDifficulty: Beginner

Servings

10

slices

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Calories

420

kcal

40

minutes

A classic Delia Smith Victoria sponge with light, even layers filled with jam and cream. A timeless British cake perfect for afternoon tea.

Ingredients

• 175g unsalted butter, softened

• 175g caster sugar

• 3 large eggs

• 175g self-raising flour

• 1 tsp baking powder

• 1 tsp vanilla extract

• 2 tbsp milk

• 4 tbsp strawberry or raspberry jam

• 150ml double cream, whipped

• Icing sugar, for dusting

Directions

• Preheat the oven to 180°C (160°C fan) and line two 20cm sandwich tins.
• Cream the butter and sugar together until pale and fluffy.
• Beat in the eggs one at a time, adding a little flour if needed.
• Fold in the flour and baking powder, then stir in the vanilla and milk.
• Divide between tins and bake for 20–25 minutes until golden and springy.
• Cool in tins briefly, then turn out onto a wire rack to cool completely.
• Spread jam and whipped cream on one sponge and sandwich with the other.
• Dust with icing sugar before serving.

Notes

• Cool fully before filling with cream.
• Fold flour in gently to keep the sponge light.
• Use good quality jam for best flavour.