Victoria Sponge Cake

Victoria Sponge Cake

We love Victoria Sponge! It's perfect to slice up with afternoon tea... or just have a work's cake binge like us.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Keyword: cake, dessert, sponge
Servings: 8 people


  • 300 g self-raising flour
  • 250 g margarine (or vegan quark if you have it)
  • 300 ml oat or almond milk
  • 200 g golden caster sugar
  • 200 g icing sugar
  • 4 tbsp strawberry jam
  • 2 tbsp vanilla essence
  • 1 tbsp apple cider vinegar
  • 1 tsp baking powder


  • Heat the oven to 180oC.
  • Put your oat milk and vinegar in a jug, leaving for a few minutes.
  • In another bowl, put 1 tbsp vanilla essence, the flour, 150g of your margarine, caster sugar and baking powder. Mix together.
  • Pour your cake mixture into your milk/vinegar mixture, and beat until smooth (an electric whisk works best!).
  • Grease 2 x 7in round tins and divide your mixture between them.
  • Bake in the oven for 30 minutes approx. Leave to cool.
  • Now, make your filling. For the buttercream, mix your remaining 100g margarine with your icing sugar and 1 tbsp vanilla essence. Beat together until fluffy, not runny.
  • Spread your jam, then buttercream, onto the top of one of your cakes. Place your other sponge on the top. Dust with a little icing sugar and you're done! Enjoy!
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