Victoria Sponge by Alex Szrok

A classic Victoria Sponge recipe.

Done in 1 hour

Tom Jackson

Dish by Tom Jackson

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For many, this is the archetypal cake recipe. Alex Szrok shares his version with us.


Preheat oven to 180°C. Line 2 x 20cm loose bottom round cake tins.

Cream butter and sugar until very pale and fluffy.

Add the eggs and the oil and the vanilla, pinch of salt.

Whisk until combined.

Very gently fold through flour and lemon zest.

Share the batter evenly between the 2 tins, gently level off and bake for 30 - 40 minutes until springy, golden and a toothpick comes out clean.

Whisk together the butter, icing sugar, milk and vanilla until pale fluffy and smooth.

Once baked allow the cakes 10 mins in the tins then remove and leave on racks until completely cool. Level off the top of one cake, spread with butter cream and jam, top with the other cake and generously dust with icing sugar

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Tom Jackson

Tom Jackson

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