Valentine's Victoria Sponge


Serves: 8-10
Prep time: 10-12 minutes 
Bake time: 16-18 minutes


  • 2/3 Cup (100g) Plain (all purpose) flour

  • 1/4 tsp. baking powder

  • 4 eggs

  • 1/2 cup caster sugar

  • 50g unsalted butter, melted 

  • 1/2 cup single (pouring) cream

  • 1 cup Strawberry jam

  • Fresh strawberries to decorate


  1. Preheat oven to 180°C (350°F). 

  2. Sift the flour and baking powder three times and set aside. 

  3. Place the eggs and sugar in an electric mixer and whisk on high speed for 10–12 minutes or until pale, thick and tripled in volume. Sift 1⁄2 of flour mixture over the egg mixture and gently fold through using a large metal spoon. Repeat with the remaining flour. Add the butter and fold through. 

  4. Divide the mixture between in 2 x 20cm-round lightly greased shallow cake tins lined with non-stick baking paper. 

  1. Bake for 16–18 minutes or until sponges are springy to the touch and come away from the sides of the tins. 

  2. Remove from the tins and cool completely on wire racks. 

  3. Whisk the cream until stiff peaks form. 

  4. Spread one sponge with the jam, top with the cream and strawberries and sandwich with remaining sponge. Decorate with extra cream and strawberries. 


Recipe, photography, and styling by Frances from What's For Dinner Frances?, check out her instagram here and website here.