The Buckingham Palace Pastry Chefs are ‘delighted’ to share another traditional royal recipe: The Victoria Sponge.

Queen Victoria by Lady Julia Abercromby, after Heinrich von Angeli, watercolour, 1883 (1875)

The Victoria Sponge was named after Queen Victoria who regularly ate a slice with her tea every afternoon.



  • 3 eggs
  • 150g caster sugar
  • 150g unsalted butter
  • 150g sieved self-raising flour
  • 1/2 tsp of vanilla essence
  • Jam (strawberry or raspberry)


  • 150g softened unsalted butter
  • 220g sieved icing sugar
  • 1/3 vanilla pod or vanilla essence



  • Preheat the oven to 180°C (375°F, gas mark 4)
  • Grease and line two 8 inch cake tins (if you only own one tin, you can bake the sponge and slice in half)
  • Cream the caster sugar, vanilla essence and softened unsalted butter until light and fluffy
  • In a separate bowl whisk the eggs
  • Gradually add the beaten eggs, a little at a time, to avoid the mixture curdling
  • Sieve the flour and fold into the mixture
  • Divide the cake mix between the two cake tins and smooth
  • Place on the middle shelf of the oven and bake for approximately 20 minutes, until the cake appears golden brown
  • Insert a skewer and ensure it comes out clean
  • Remove the sponges from their tins and leave to cool


  • Cream the softened butter with the sieved icing sugar and seeds from the vanilla pod (or vanilla essence)

Assembling the cake

  • Ensure that both sponges are completely cold before spreading a layer of jam onto the surface of one sponge
  • Spread a thick layer of buttercream on top of the jam (if you prefer this can be done first)
  • Gently place the second sponge on top and gently press down
  • Sprinkle with icing sugar and serve with a pot of fresh English tea!

Don’t forget to share your #royalbakes on the Royal Family’s social media platforms such as Facebook, Twitter or Instagram!

Instruction Video

Source: YouTube/The Royal Family

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