Victoria Sponge Cake

I often do look for healthier substitutes for baking and avoid using refined flour and sugar in most instances. However, sometimes it also feels satisfying to enjoy a cake in its most authentic form (eggless obviously). Victoria Sponge is one of the most basic (yet most delicious) cakes layered with jam and buttercream. I have had many different varieties of this sponge cake ranging from buying it off the supermarket shelves to the ones in fancy afternoon tea places. Baking my own however, was the best one yet. It was one of the lightest sponges I have ever baked and had the perfect balance of sweetness.

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Total cook time: 1 hour (+ 2 hours cooling time)

Servings: 1 cake


For Vanilla Sponge:

  • 180 gms plain flour
  • 120 gms caster sugar
  • 285 gms full fat yogurt (whisked to remove any lumps)
  • 100 ml vegetable oil (or any neutral flavoured oil)
  • 1 ½ tsp vanilla extract (If using a more concentrated brand you can reduce it to 1 tsp)
  • 4 gms baking powder
  • 3 gms baking soda

For Strawberry Jam:

  • 250 gms strawberries (quartered) (or chopped more finely if you do not want any pieces)
  • 30 gms sugar (this melts so does not matter if it is granulated or caster sugar)
  • Juice of half a lemon
  • 1 ts vanilla extract

For Buttercream Icing:

  • 50 gms softened unsalted butter
  • 75 gms icing sugar (I have balanced the cake, jam and buttercream to ensure the overall combination is not overly sweet)
  • 1 tbsp milk
  • ½ tsp vanilla extract


For Vanilla Sponge:

  1. Pre-heat the oven at 180 degree celsius.
  2. Sift the flour and baking powder.
  3. Mix it using a spoon and keep aside.

4. In a bowl, whisk the yogurt and sprinkle baking soda over it.

5. The mixture will start to bubble. Keep aside.

6. In a separate bowl, mix the caster sugar and vegetable oil (or equivalent) and add the vanilla extract.

7. Pour the yogurt mixture into the caster sugar and vegetable oil mix.

8. Add the vanilla extact.

9. Carefully fold in the flour and baking powder into the wet mix and stir with a spatula. Note: It is important you do not overmix this mixture as the air can escape. Just mix it enough to ensure that there are no lumps.

10. Mix until smooth.

11. Transfer to an 8 inch greased cake mould.

12. Bake for about 40-45 minutes until a skewer comes out clean.

13. Keep the cake aside to cool down.

14. Demould the cake about 20 minutes after removing from the oven and let the cake cool on a wire rack. Keep aside until completely cool.

For Strawberry Jam:

  1. Heat a pan and add the the sliced strawberries.
  2. Add the sugar and keep stirring on high heat until the strawberries start releasing water.

3. Reduce the heat once the strawberries release water and let the mixture reduce to half of the liquid. This will take about 15- 20 minutes on medium heat.

4. Add the lemon juice and vanilla extract and let it reduce on low heat for 1-2 minutes. Keep aside to cool. It will thicken more.

For Buttercream Icing

  1. Whisk the softened butter in a bowl until it is light and airy.
  2. Add the icing sugar and whisk until the mixture forms a thick paste.

3. Add the vanilla extract and milk and stir with a spoon. Keep aside.

For Cake Assembly

  1. Once the cake has completely cooled, slice it into half using a bread knife.
  2. Add 2-3 tbsp of jam to cover the whole surface of the inside of one side of the cake.
  3. Add t2-3 tbsp of the buttercream icing to the inside of the other side of the cake.
  4. Fold the cake back and dust the top with icing sugar and strawberries.

Hope you enjoy this!


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