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Victoria Sponge Cake with Cream and Berries

Victoria Sponge Cake with Cream and Berries

Victoria sponge cake with cream and berries

For the cake

  • 200 grams butter or magarine
  • 200 grams caster sugar
  • 200 self-raising flour
  • 3 medium eggs
  • Optional vanilla – 1 teaspoon

For the filling and topping

  • Icing sugar to dust
  • 5 tablespoons raspberry or strawberry jam
  • Small pot of whipped cream (or a big pot if you like whipped cream a lot!)
  • Punnet of berries (strawberries, raspberries and blue berries)
  1. Preheat your oven to 180C fan/350F/Gas 4. (Note that ovens all vary so adjust the temperatures above when you know you oven well). 
  2. Grease 1 round baking tin (approx. 7 inches) with butter or Bake Easy spray. 
  3. Line with greaseproof paper. 
  4. Beat the butter and sugar together on high speed on a mixer until very light and fluffy. The butter should lose most of its colour and be almost white in colour
  5. Add the eggs one at a time and beat in on medium speed
  6. If using vanilla add 1 teaspoon.
  7. Take the bowl off the mixer and sieve in the flour. 
  8. Fold in the flour using a large metal spoon
  9. If you find the mixture is too solid (some flours will be more solid) add up to 4 tablespoons of milk.
  10. Spoon the mixture into the cake tins splitting evenly between the two and spread out so flat. The mixture will be around 1cm high.
  11. Bake for 25 minutes until an inserted knife comes out clean
  12. Let it stand for 5 to 10 minutes and then remove from tin carefully. This is a light sponge so if you find it difficult to remove from the tin, leave to cool a little longer.
  13. Place the flat side of one part of the cake on a plate or level surface and spread over jam
  14. On top of the jam, spread over whipped cream which has been whipped with a whisk until light and fluffy. 
  15. Sprinkle the fruit across the top – don't add too many blueberries as they are not as sweet
  16. Place the second cake on top
  17. Sprinkle with icing sugar

Enjoy with a glass of wine!

This cake needs to be eaten within 24 hours because of the cream.

Suzi Witt
Recipe By
Serving & Preparation
6 to 8
Preparation Time: 
30 minutes
Cooking Time: 
20 to 25 minutes
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