Recipes · Sweets

Victoria Sponge


  • 250g self raising flour
  • 150g caster sugar
  • 1 tsp baking powder
  • 1tsp vanilla
  • 1/2 tsp white wine or cider vinegar
  • 70ml vegetable or sunflower oil
  • 200ml dairy free milk (I use oat milk)


  • Pre heat the oven to gas mark 5 or 180c.
  • Put all of your ingredients in to a mixing bowl and beat together. I like to use a Norwegian flat whisk but a wooden spoon or regular hand whisk will be fine too! You need a smooth-ish batter (no lumps of flour thank you!)
  • I then line two 7 inch cake tins (just the bottom) and split the mixture evenly between them.
  • Pop the tins in to the pre-heated oven for 25 minutes.
  • Take the cake out of the oven and leave it in the tin for a couple of minutes then transfer out to a cooling rack.
  • Once the cakes are cooled you can fill with jam. I love strawberry or raspberry jam! If you are feeling luxurious you could even add cream or buttercream!

Tips and cheats

This cake can’t really get any easier! It is a chuck it all in give it a beat and bake kind of cake. I am sure Mary Berry wouldn’t approve but it works and the kids love it too. It keeps for a couple of days in a tin too (if there is any left!) Enjoy!

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