Victoria Sponge Cake
A classic British cake with layers of sponge and jam, topped with buttercream.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 32g sugars · 1g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 200g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Caster sugarnot compared | – | £1.30 |
| Unsalted butterpack 250g · use 150g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 4 | £1.80£0.30 each | £2.40£0.40 each |
| Strawberry jamuse 100g | £0.89450g · £0.20 per 100g | £0.89450g · £0.20 per 100g |
| Double creamuse 200ml | £2.10300ml · £0.70 per 100ml | £3.00600ml · £0.50 per 100ml |
| Basket total (full packs) | £7.44 | £8.59 |
| Cost of what this recipe uses | £4.01 | £4.09 |
| Per serving | £0.40 | £0.41 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 10. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4). Grease and line two 20cm sandwich tins with baking parchment.
- Weigh out 200g plain flour and 150g caster sugar. Sift the flour into a large bowl. Add the sugar and mix well.
- Weigh out 150g unsalted butter. Rub the butter into the flour and sugar mixture until it resembles fine breadcrumbs. This should take about 2-3 minutes.
- Crack 4 eggs into a separate bowl. Add 1 tbsp of milk and whisk until well combined. Pour the egg mixture into the flour mixture and stir gently until just combined. Do not overmix.
- Divide the batter evenly between the two prepared tins. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the centre comes out clean and the edges are golden.
- While the cakes are baking, weigh out 100g strawberry jam and spread it evenly onto one of the baked cakes. Place the second cake on top, jam-side down. Allow the cake to cool completely in the tins before turning it out onto a serving plate.
- Weigh out 200ml double cream and whip it until it forms stiff peaks. Spread the whipped cream evenly over the top and sides of the assembled Victoria sponge cake.
- Slice the cake into 10 equal portions and serve immediately. Enjoy!
Tips
- To make it cheaper, you can use self-raising flour instead of plain flour and reduce the amount of sugar by 25g.
- Store the Victoria sponge cake in an airtight tin at room temperature for up to 2 days, or freeze it for up to 1 month.
- To freeze the cake, wrap it tightly in cling film and then in foil. To freeze the batter, pour it into an airtight container and freeze for up to 1 month. Defrost in the fridge overnight before baking.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.3kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Caster sugar · about 850g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 100g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Strawberry jam · about 240g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Bakewell tart, Raspberry Ripple Cake. - Double cream · about 50ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Creamy Lentil & Spinach, Rich Chocolate Mousse, Chicken Stroganoff.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).