Classic Victoria Sponge

Bursting with flavour, the soft caramel notes of the Golden Icing and Golden Caster Sugar make this the queen of sponges.

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  1. Preheat the oven to 180ºC/350ºF/gas mark 4.
  2. Cream the butter and Golden Caster Sugar.
  3. Add the egg, a little at a time, to the creamed mixture, beating well.
  4. Sift in the flour and fold in lightly. Divide the mixture into two greased and base-lined sandwich tins (18cm/7inch). Bake for 25 minutes until risen and golden brown.
  5. Cool in the tins for about a minute, then turn out onto a wire rack to become cold.
  6. Sandwich the cakes together with the jam and cream (and sliced strawberries/blueberries, if required).
  7. Sift the Golden Icing Sugar all over the top, and decorate with 2 or 3 strawberries or blueberries.