Niall McKenna's Victoria Sponge

Victoria Sponge


  • 125g butter
  • 125g caster sugar
  • 125g plain flour
  • 1 tsp baking powder
  • 1-2 tsp of milk
  • 2 eggs

For the filling:

  • 280ml double cream
  • 250g fresh strawberries
  • 6 tbsp caster sugar
  • Extra caster sugar for dusting


To start, heat the oven to 180C. In a bowl beat the butter and sugar together until fluffy, add in the eggs, the flour, baking powder and milk and mix until it forms a smooth mix. The mix should have a good consistency.

Next, get two round 20cm baking tins, line with grease proof paper and divide the mix evenly between. Place in oven and bake for 35-40 minutes. To check if cooked, use a skewer and place in middle of mix, if comes out clean, it’s cooked. Take the sponges out of oven and place on wire baking trays to cool.

To make the filling place 6 tablespoons of water in a pot with the caster sugar and heat until the sugar has dissolved. Once dissolved, leave to simmer for one more minute. Take half of the fresh berries and cut into halve. Place the berries in the caster sugar mix, boiling again for a couple of minutes. Once this has a jam consistency, take it off the heat.

When the sponge is cool, whip the double cream. Place the jam onto the sponge, then add the whipped cream on top with the remaining berries. Place the second sponge on top and lightly dust with caster sugar.

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