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Paul Hollywood's Victoria sponge

(38 ratings)

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Victoria Sandwich Cake
Victoria Sandwich Cake
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Make the perfect Victoria sponge by following Great British Bake Off judge Paul Hollywood's ultimate recipe. Filled with useful tips, his handy recipe will have you baking like a pro. This classic sponge is sandwiched together with sweet fruity jam and freshly whipped cream. This cake is best baked and eaten on the same day if you're using fresh cream. Store in the fridge for up 2 days. This recipe serves 8 people and takes 45 mins. Each slice of cake works out at 522 calories per serving.

Ingredients

  • 4 free-range eggs
  • 225g/8oz caster sugar, plus a little extra for dusting the finished cake
  • 225g/8oz self-raising flour
  • 2 tsp baking powder
  • 225g/8oz baking spread, margarine or soft butter at room temperature, plus a little extra to grease the tins

To serve:

  • 200g good-quality strawberry or raspberry jam
  • Whipped double cream (optional)

Watch our special video interview to see Paul's top tip for making cakes

Method

  1. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4.
  2. Grease and line 2 x 20cm/8in sandwich tins: use a piece of baking or silicone paper to rub a little baking spread or butter around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking or silicone paper (to do this, draw around the base of the tin onto the paper and cut out).
  3. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and baking spread.
  4. Mix everything together until well combined. The easiest way to do this is with an electric hand mixer, but you can use a wooden spoon. Put a damp cloth under your bowl when you’re mixing to stop it moving around. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily.
  5. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
  6. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don't be tempted to open the door while they're cooking, but after 20 minutes do look through the door to check them.
  7. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for 5 minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack.
  8. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside-down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Set aside to cool completely.
  9. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

Fancy making a classic Victoria sponge? Try our easy Victoria sponge recipe

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 522(kcal)
  • Fat 27.0g
  • Saturates 14.0g
  • Sugars 44.0g
  • Salt 0.9g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(38 ratings)

Your comments

Sammy

the worst sponge ever. the overpowering taste of baking powder, the bitterness it leaves at the back of the throat is totally offensive. And I only had a crumb. I've been baking for over 50 years and this is THE MOST disappointing recipe of them all! It went straight in the bin. Half the amount of BP would still have been excessive for a mere 230g of flour! does anyone actually CHECK these recipes or even, dare I say, taste them BEFORE putting them on the website?!

Maggie

Sorry I meant 12inch

Maggie

Need a sponge recipe for a 22 inch cake

Justin

First time no 'messin'. What a great recipe and so easy.

Aimi

Would this work for a number cake or can anyone recommend the best recipe to bake a number cake :)

Chrissie Mason Howlett

does golden caster sugar work or is white better

Tina

My second attempt at making Victoria sponge is up to now 45 mins, why is mine taking twice as long as the professionals tell me?

Katy goodtoknow Recipes

Hi Aaron - thanks for your comment, this is a classic Victoria sponge recipe and we've seen Paul make it in person so it definitely does work. It could be one of several things - did you open your oven during the cooking process? It might also be worth checking your oven temperature to see if it runs cold - this is very common and you can buy an oven thermometer for about £5 from shops like Robert Dyas.

Jan Jelley

I made it, took slightly longer than 25 mins cos when I tested it was slightly damp in centre, but my family said its the best they'd tasted rose up, realy well , so don't know what you're doing wrong made mine in a mixer and just threw every thing in, also the cheese scones were delicious to. and I'm usually rubbish at scones.

Aaron MJ Flanagan

didnt work at all. i took it out at 25 mins and it hadn't cooked at all. what a load of rubbish!

Katy goodtoknow Recipes

Hi there - click the link in orange in the tip box so see our tips video with Paul. To avoid a peak in your sponge, try baking it a slightly lower temperature.

Garfield

Where are they tips ? How does one make sure that the sponge is perfectly straight and not hilly ?

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