Fresh Cream Victoria Sponge

Bake off is back! It always makes me want to get my bake on and where better to start than with a classic Victoria Sponge. This versatile bake is perfect for any occasion.


  • 200g caster sugar
  • 200g stork
  • 4 eggs
  • 200g self raising flour
  • 1 tsp baking powder
  • 250ml Double Cream
  • Bon Maman Strawberry Jam
  • Tbsp icing sugar
  • 1 punnet raspberries



Pre heat oven to 170c (fan assisted)


In a large mixing bowl, beat all the ingredients together to form a smooth, soft batter


Grease two round sandwich tins with stork and divide the mixture between the two. Smooth the mixture until evenly spread with a spatula


Bake at 170c for 20 minutes or until golden brown (all ovens will vary slightly)


Turn out onto cooling racks, once fully cool spread bottom sponge with a layer of Bon maman strawberry jam


Whip double cream and add half to the bottom sponge, put top sponge in place and spread with the remaining double cream


Top with fresh raspberries and sieve icing sugar over the finished article


Stick the kettle on and enjoy.


Lucy x


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