On TV Tonight

  • 20:00 - Caribbean Food Made Easy - CARIBBEAN FOOD MADE EASY
  • 20:30 - Chinese Food Made Easy - Fast Food and Street Food
  • 21:00 - MasterChef - MasterChef

This recipe is classed as easy

Rating 3.26 / 5 (73 votes)

Prep time:
35 min
Cook time:
20 min

Two sponge cakes sandwiched together with jam and cream – Matt Tebbutt knows there’s no need to mess with perfection!


1. For the sponge: preheat the oven to 180C/160C fan/gas 4. Grease two 20cm sandwich tins with butter and place a baking tray in the oven to heat (or two baking trays if both tins will not fit on just one tray).

2. Using an electric whisk, cream the butter and sugar together in a mixing bowl until pale and fluffy (alternatively cream by hand using a wooden spoon). Add one egg at a time to the mixture and beat to incorporate.

3. Fold in the flour and enough milk to give the mixture a ‘dropping’ consistency. Pour the mixture into the two cake tins and smooth the top with a palette knife.

4. Bake the cakes on the hot baking tray(s) for 20 minutes or so, or until golden brown and risen. To check if the cakes are cooked through, insert a skewer in the middle: if it comes out clean, they are done. Leave to cool slightly in the tins then transfer the cakes to a wire rack to cool completely.

5. For the filling: whisk the cream in a bowl until soft peaks form when the whisk is lifted. Stir the icing sugar into the cream.

6. Once the cakes are cool, spread the top of one of the cakes with jam, then spread a layer of sweetened cream on top and cover with the other cake. Dust the top with caster sugar and serve.


For the sponge

  • 220 g butter
  • 220 g caster sugar, plus extra for dusting
  • 4 eggs
  • 220 g self-raising flour
  • 1 dash milk

For the filling

  • 250 ml double cream
  • 2 tbsp icing sugar, sifted
  • 3-4 heaped tbsp raspberry jam, or other jam

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


I may sound a bit dim, but as the cakes are slightly 'domed' after cooking, why doesn't the recipe mention that fact. It needs the bottom sponge trimming flat in order to sit the top on straight.
Also, the quantities are too much. I ended up with a huge cake. better to use small eggs, weigh the eggs and then use the same amount of sugar, flour and butter. Makes for a neater finish.

JohnA10140 JohnA10140  Posted 14 Mar 2013 9:51 AM

Nice recipie Smile. Just a bit confused on why there is loads of caster sugar involved?. I dident put as much as that in . But it still worked Smile

The-Cook-29625 The-Cook-29625  Posted 07 Apr 2012 9:37 AM

just tried this recipe for the first time and it seems okay!! i made them then put them in the oven on gas 4 for 20 minutes and the inside was still as runny as when i made it. i put it in for another 5 mins and the same as before, then another6 mins still the same as before. then i set the heat to gas 6 and put for another 7mins and now they are done! i took them out and chipped a piece off the top straight away and ate it, it was gorgeous!!! can't wait to get some cream and jam in there and eat a slice after my dinner!! Smile

ChloeJ3659 ChloeJ3659  Posted 19 Sep 2010 11:58 AM

Best Victoria sponge ever....beautifully moist

joanne m gibson joanne m gibson Posted 10 Apr 2010 7:24 AM

Best Victoria sponge ever....beautifully moist

joanne m gibson joanne m gibson Posted 10 Apr 2010 7:23 AM