Of course the Victoria sponge remains a British favourite, but adorning the sumptuous layer of icing with velvety white chocolate will make this classic recipe even more popular!



175g butter, softened

175g golden caster sugar

1tsp vanilla extract

3 medium eggs, beaten

175g self-raising flour

½ tsp baking powder

1-2 tbsp milk



100g butter, softened

100g icing sugar, plus extra to dust

1tsp vanilla extract

75g white chocolate, melted

4-5 tbsp strawberry jam


Serves 10

Prep time 10 mins

Cooking time 20 mins


Nutrition per serving

460 calories

4.5g protein

,53g carbs (40g sugars)

27g fat (16.2g sats)

0.7g fibre

0.7g salt



1. Preheat the oven to 190c/Gas5. Grease and base-line two 18cm sandwich tins. Beat together the butter, golden caster sugar and vanilla extract until the mixture is pale and creamy.

2. Gradually add the eggs and continue mixing until well combined. Sift the flour and baking powder together, then fold into the creamed mixture. Add a little milk so it drops off the spoon easily.

3. Divide the mixture between the tins and bake for 15-20 minds until golden, springy and beginning to come away from the sides of the tin. Leave to cool in the tins for a few mins, then turn out onto a rack to cool.

4. For the filling beat the butter icing sugar and vanilla extract together until light and creamy. Fold in the melted white chocolate until combined. Spread the bottom half of the cake with the filling mixture and the top with jam. Sandwich the spread sides together, dust with icing sugar and serve.