Victoria Sponge with Lemon Cream

Serves 6-8

  • 10g butter to grease tins
  • 100g self raising flour
  • 2 tablespoons corn flour
  • 4 eggs at room temperature – separated
  • 110g caster sugar
  • 185mls thickened cream
  • 1 lemon, zested 
  • 2 tablespoons good stawberry jam
  • 1 tablespoon icing sugar plus extra to dust


Preheat oven to 170 degrees and Grease 2 x 20 cm cake tins with butter and line with grease-proof paper.

Sift flour and corn flour twice into a large bowl.

Separate your eggs carefully

Using the electric mixer, whisk 2 tablespoons of sugar and egg yolks for 4 minutes (until thick, pale and doubled in size)

Transfer into a large bowl and clean mixing bowl and whisk attachment thoroughly. Dry well.

Whisk the egg whites until they have formed soft peaks – add remaining sugar and beat until glossy. Add the egg yolk mixture and gently fold through using a hand spatular (so as you dont overbeat).

Sift in the remaining flour mixture and fold gently through to combine

Divide the batter between the 2 tins and bake for 15 minutes in the center of the oven.

Meanwhile beat the cream until thick, add icing sugar and lemon zest to taste.When cakes are cooled, turn out. Spread strawberry jam and cream filling into the center of one cake and use the back of a spoon to spread. Place top cake on top and dust with a final scatter of icing sugar.    

Victoria Sponge with Lemon Cream

When you are asked to cream ingredients, you need to beat them until pale and creamy. Always soften butter at room temperature before you begin creaming.   

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