3 Quick & Easy Victoria sponge Recipes

Guilt-Free Victoria Sandwich Recipe

Craving a guilt-free British treat? Introducing our Healthier Victoria Sandwich Recipe - a nutritious twist on the classic indulgence. Dive into this guilt-free delight!


  • 1 cup of all-purpose flour
  • 1 teaspoon of baking powder
  • 1/4 cup of unsweetened applesauce
  • 3 eggs
  • 1/2 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 1/2 cup of low-sugar fruit jam
  • 1 cup of Greek yogurt
  • 2 tablespoons of honey


  1. Preheat your oven to 350°F (175°C) and grease two round cake pans.
  2. In a mixing bowl, combine the flour and baking powder. Set aside.
  3. In another bowl, whisk together the eggs, sugar, and vanilla extract until well combined.
  4. Gradually add the flour mixture to the egg mixture, stirring gently until just combined.
  5. Fold in the applesauce until the batter is smooth and well incorporated.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the sponge layers to cool completely on wire racks before assembling.
  9. Meanwhile, in a small bowl, mix together the Greek yogurt and honey until smooth and creamy.
  10. Once cooled, spread a layer of low-sugar fruit jam onto one sponge layer.
  11. Spread a generous amount of the Greek yogurt mixture onto the other sponge layer.
  12. Carefully place one layer on top of the other to create your masterpiece!

Final Thoughts:

Enjoy nostalgic flavors while embracing a nutritious approach with our Healthier Victoria Sandwich Recipe! Whip up this guilt-free creation and share it with loved ones who won't even realize it's healthier - it's that good! Share your thoughts and ideas below! 😊🍰

Passion fruit Victoria sandwich recipe

victoria sponge

Bursting with flavor, this mouthwateringly sweet Victoria sandwich with passion fruit would be the ideal handmade treat for mum on Mother's Day or to give during Easter. The silky, creamy filling is wonderfully complemented by the zesty flavor of passion fruit. Because it is made with fresh cream and no refined sugar to preserve it, this cake won't last long, so be sure to get the family around to help you eat it right away!


  • For the sponge:
  • 250 grams of room temperature unsalted butter
  • 60 milliliters of maple syrup
  • 200ml of pure mango juice (produced from about one mango)
  • 4 eggs, 2 tsp vanilla extract
  • 300g of self-rising flour (or GF substitute)
For the filling and topping:

  • 400ml of double cream, 
  • 6 ripe passion fruits, 
  • 4 tablespoons of maple syrup


  1. Set the oven temperature to 180°C/350°F/Gas mark 4. Using a little extra butter, grease and line two 20cm sandwich tins with non-stick baking parchment. Best tip: this is a terrific project for small ones, and you can use the excess butter on the butter wrapper.
  2. Slice the mango as near to the stone on both sides as you can, starting at the top and working your way down to make a puree. Each mango should have a crisscross pattern cut into it. Next, press the fruit cubes outward to form a hedgehog shape. After slicing the fruit from its skin, puree it in a blender until it's completely smooth.
  3. Beat the butter, maple syrup, and 1 tablespoon flour together in a big bowl until the butter is soft. Beat in the vanilla extract and mango puree with two tablespoons of flour. (An electric cake mixer fitted with a paddle attachment is another option.)
  4. Add the eggs one at a time, mixing in 1 tablespoon of flour after each one. Blend well. (If the mixture is too wet, it will split; the flour prevents this from happening.)
  5. With a metal spoon, carefully fold the remaining flour into the mixture after sifting it in gradually. (Be cautious not to overmix the mixture; you want to preserve as much air as possible in it.) What about allowing small children to mix or turn the mixer on and off?
  6. Between the two sandwich tins, distribute the ingredients equally. Let it bake for 20 minutes, or until it turns brown and has a bouncy texture, after gently smoothing it over. To ensure they are done, insert a knife and test with a clean blade. Allow the pan to cool slightly for ten minutes, and then transfer it to a wire rack to finish cooling.
  7. After the sponge cools fully, beat the cream until it becomes thick, and then slowly whisk in two tablespoons of maple syrup. Slice open the passion fruit, remove the flesh, place it in a basin, and then whisk in two tablespoons of maple syrup. Using half of the whipped cream and half of the passion fruit meat, sandwich the sponges together. Next, cover with the remaining cream and scatter the leftover passion fruit over top. Easy and very tasty.

For optimal flavor, it is recommended to bake and consume this cake on the same day.

Victoria sponge recipe

victoria sponge

Discover how to prepare a traditional Victoria sponge by following our easy five-step recipe. This cake is ideal for afternoon tea, birthday celebrations, and family get-togethers.

This traditional English teatime delight is a light sponge cake with a hint of vanilla, sandwiched between layers of soft double cream and a sticky raspberry jam filling, and dusted with icing sugar. Reported to have been a beloved treat of Queen Victoria, this traditional sponge cake continues to be the most well-liked item offered in National Trust tea rooms. The ideal Victoria sponge is fluffy and airy. 


  • three medium-sized eggs
  • 175 grams (6 ounces) of softened butter 175g (6 oz) of caster sugar self-rising flour; carton of 142 ml double cream
  • Four to six level tablespoons of raspberry jam
  • sugar caster, for sanding
  • Two x 18cm (7in) Grease and line the bottom of circular sandwich tins with baking parchment.


  1. Place all the components in a bowl and blend until completely combined. After dividing the mixture among the sandwich tins, level the tops.
  2. For 20 to 25 minutes, or until the cakes have risen and turned golden and bounce back when softly touched in the center, bake them in the center of a preheated oven set at 180°C/350°F/Gas Mark 4.
  3. The cakes should be taken out of the oven and allowed to cool in their pans for five to ten minutes before being placed on a wire rack to finish cooling.
  4. Cover the bottom of one of the cakes with jam. Spread the double cream over the other cake's bottom after giving it a quick whipping. The two cakes should be sandwiched together. Before serving, coat in caster sugar.
  5. You can freeze the unfilled Victoria sponge cakes for up to three months by packing them in freezer bags. Prior to filling, let it defrost.

Top tips for making Victoria sponge

The secret to making the ideal Victoria sponge cake is to practise and follow the recipe exactly. The mixing process will go much more smoothly if you measure and prepare all of your ingredients ahead of time. This way, you can also keep an eye on what's going in and make sure no items are missing.

How do you ensure the sponge is light and fluffy?

The mixing is the key to this. Avoid being overly strict. To retain the air, carefully fold in the flour. It all boils down to taking your time and not going overboard when combining. If you overmix, your mixture may separate or form too many air pockets, which will result in a sponge that is very porous after baking.

Having all of your ingredients—especially the eggs—at room temperature is another smart idea since it will facilitate the easier blending of the yolks and whites for a uniform bake. Additionally, since butter and eggs bake more effectively at room temperature, it allows your ingredients to get to room temperature. Weigh the eggs, then weigh the caster sugar, butter, and flour all at the same time to ensure precise measurements.

How to stop victoria sponge from getting stuck in the tin?

Making ensuring the baking tins are oiled is another trick. We would advise lightly rubbing them with butter or misting them with oil, even if they are non-stick tins. Eliminate any excess to prevent your Victoria sponge's exterior from burning. Making ensuring your tins are thoroughly greased helps ensure that the cake comes out of them softly. After the cake is out of the oven, you might wish to loosen it up by running a knife over the edge of the cake.

Should you cream the butter and the sponge first for the victoria sponge?

Sponge cakes from Victoria are frequently airy and light. In particular, if you don't have an electric whisk, the simplest method to do this is to cream the butter and sugar together before mixing in the dry ingredients. Adding all the ingredients to the bowl and whisking them together with an electric whisk is the "all-in-one" way of our recipe.

Despite using an electric whisk to help incorporate air into the mixture, you can still obtain a fluffy sponge. Choose the creaming method if you are creating your sponge without using an electric mixer.

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