Victoria Sponge

Victoria Sponge

1 h
Prepare a classic dessert you'll be proud to serve a slice of with our Victoria sponge recipe. It's perfect for parties and dinners - and is lactose-free.


Step 1
  • Preheat your oven to 180ºC/350ºF/Gas 4. Grease two 18cm diameter cake tins and line them with baking paper.
Step 2
  • Cream together the Lactofree® spreadable and the sugar in a bowl until the mix is pale and fluffy.
Step 3
  • Gradually beat in the eggs and stir in the vanilla extract.
Step 4
  • Fold in the flour using a large metal spoon or spatula. If necessary, add a little dairy drink to the mix so the batter has a soft dropping consistency.
Step 5
  • Evenly divide the mixture between both cake tins and gently spread out with a spatula until mixture is level.
Step 6
  • Bake for 20-25 minutes, or until the cakes turn golden-brown on top and a skewer comes out clean when inserted into the middle of the cake.
Step 7
  • Remove from the oven and set aside for 5 minutes to cool. Once cool, remove from each cake from its tin and peel off the paper. Place onto a wire rack ready for the filling.
Step 8
  • De-hull the strawberries and slice them in half.
Step 9
  • Pour the Lactofree cream into a bowl and whisk vigorously until firm.
Step 10
  • Spread the top of the bottom sponge layer with jam and top off with the sliced strawberries/raspberries.
Step 11
  • Spoon the whipped cream over the top until the entire surface is covered.
Step 12
  • Place the upper sponge layer on top of the filling and press down gently to secure it to the rest of the cake.


Large Free Range eggs
225 g
Caster sugar
225 g
Self-raising flour
225 g
Vanilla essence
2 Drops
Raspberries and strawberries
20 g
Raspberry or Strawberry jam
10 g
150 ml