Victoria Sponge with English Tea No.1

This classic Victoria Sponge, inspired by renowned chef James Strawbridge, is a light, fluffy, and perfectly sweet cake that makes any afternoon tea extra special. The golden sponge is layered with fresh strawberry jam and lightly whipped cream, creating a timeless combination that pairs beautifully with a cup of English Tea No.1. Its delicate black tea flavours enhance the buttery richness of the cake, making it a quintessentially British treat.

Victoria Sponge with English Tea No.1

Pairing

Difficulty

Moderate

Time to Make

1 hour

Blend

English Tea No.1

FEATURED TEA

English Tea No.1

Our English Tea No.1 is a carefully balanced blend of quality Kenyan and Indian leaves, delivering a lively, brisk flavour with a crisp finish. The subtle bergamot notes add a fragrant, citrusy aroma that lifts sweet desserts without overpowering them. Its smooth, refreshing character makes it an ideal companion for rich, buttery cakes like Victoria Sponge, enhancing every bite with a classic British tea-time experience.

Lychee Mocktail

INGREDIENTS

For the sponge:

  • 200g caster sugar
  • 200g unsalted butter, softened
  • 4 medium eggs
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

For the filling:

  • 150ml double cream
  • 1–2 tbsp icing sugar
  • 4 tbsp good-quality strawberry jam

To finish:

  • Icing sugar, for dusting
  • Fresh strawberries (optional, for garnish)

Method

  1. Preheat the oven to 190°C (170°C fan) / 375°F / Gas 5. Grease and line two 20cm round cake tins.
  2. Cream together the butter and sugar in a large bowl until pale and fluffy.
  3. Beat in the eggs one at a time, adding a spoonful of flour if it begins to curdle. Stir in the vanilla extract.
  4. Sift in the self-raising flour and baking powder, then fold gently until combined. Add the milk and fold again to loosen the mixture.
  5. Divide evenly between the two tins and smooth the tops.
  6. Bake for 20–25 minutes until golden and springy to the touch. A skewer inserted should come out clean.
  7. Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
  8. Whip the cream with icing sugar (if using) until soft peaks form.
  9. Assemble the cake by spreading strawberry jam on the bottom layer, topping with whipped cream, and placing the second sponge on top.
  10. Dust with icing sugar and decorate with fresh strawberries if you like.
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