Cranberry and cream sponge

(1 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Cranberry and cream sponge
Cranberry and cream sponge
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

    Plus cooling time

Victoria sponge is a classic and quintessentially British teatime treat. Known for the winning combination of moist sponge, sweet strawberry jam and a billowing layer of cream, it is a bakerís crowning glory. This recipe uses tart cranberries instead of strawberries to add a festive flare. If you can make your own jam, then do, if not a jar of good jam will do. You could even add some orange zest to the whipped cream for an extra Christmassy scent and mix a little cinnamon with the icing sugar to dust on top.


  • 225g butter, softened to room temperature
  • 225g caster sugar
  • 4 medium eggs
  • 2tsp vanilla extract
  • 225g self-raising flour
  • milk, to loosen
  • 6tbsp cranberry preserve
  • 250ml double cream, whipped

To check if your sponges are cooked, insert a skewer into the middle and it should come out clean. If not, pop back in over for another 5mins.


  1. Preheat the oven to 180įC/350įF/Gas 4. Grease and line 2 x 18cm cake tins with baking paper.
  2. In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs and stir in the vanilla extract. Fold in the flour, adding a little extra milk if necessary.
  3. Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown. Remove from the oven and set aside for 5mins, then remove from the tin and peel off the paper. Place onto a wire rack to continue cooling.
  4. Spread the cranberry preserve on one sponge and whipped cream to the other before sandwiching them together. Dust with icing sugar and cut into slices to serve.

Your rating

Average rating

  • 5
(1 ratings)

Your comments

comments powered by Disqus

FREE Newsletter