Victoria Sponge Cake Recipe Victoria Sponge or Victoria Sandwich is one of my all-time favourite cake recipes. Not only is it easy to make, it’s simply delicious to eat, whether you have it for morning tea (elevenses), afternoon tea or an after-dinner treat.Typically, a Victoria sponge cake combines strawberries, whipped cream and strawberry jam, however mine has a slight twist to keep your cake moist and delicious.There’s a reason the Victoria sponge is considered to be Britain’s favourite cake, and as a fellow Brit, this cake makes the perfect celebration cake for a birthday, anniversary and wedding. Of course, you can just bake it at the weekend because you fancy it or make it for your school or work’s bake sale – it will go down a treat!Here’s my take on the classic Victoria Sandwich which takes under an hour. I hope you enjoy!Victoria Sponge Cake | Serves 10 | Easy | Under 1 hourIngredients200g caster sugar200g softened butter, plus a little extra to grease the sandwich tins4 free-range eggs, beaten200g self-raising flour1 tsp baking powder2 tbsp milkFor the filling100g softened butter140g icing sugar, siftedOne drop of vanilla extract 150g Strawberry jam (I like Beerenberg Strawberry Jam)Approx 25 morello pitted cherries, chopped in halfIcing sugar, for dustingMethodPre-heat the oven to 190C/fan. Grease and line two 20cm sandwich tins with non-stick baking paper.Crack the eggs into a large mixing bowl and beat, before adding the caster sugar, self-raising flour, softened butter, 1 tsp baking powder and 2 tbsp milk together until the batter is soft and smooth.Divide the mixture evenly between the two sandwich tins. Give the tins a gentle wobble to settle and use a spatula to smooth down the mixture. Place both sandwich tins on the middle shelf of the oven and bake for about 20 minutes until golden-brown and the cake springs back when gently pressed.Set aside to cool in their tins for 5 minutes before carefully turning the cakes out onto a cooling rack to cool completely.Meanwhile, start work on the filling. Beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and add a drop of vanilla extract.Carefully spread the buttercream over the bottom of one of the sponges. Spread the strawberry jam on top and add the sliced morello cherries in a circle pattern to cover the strawberry jam. Finally add the second sponge on top to sandwich it together.Dust with a little icing sugar before serving. Store any leftover Victoria sponge in an airtight container and consume within two days. Alternatively wrap the cooled cake in clingfilm or freezer bags and freeze for up to six months. Before eating, allow the cake to thoroughly defrost before adding the filling.