Victoria sponge with fruits

A classic cake, with added fruit to at least make it feel like it’s a good idea. But cake is always a good idea, right?



200g unsalted butter / stork

200g caster sugar

3 large eggs

200g self raising flour

1 tsp vanilla extract

1 or 2 tbsp milk


40g soft unsalted butter

40g full fat cream cheese

150g icing sugar

1/2 tsp vanilla extract


150g frozen mixed fruits

1 apple, peeled, cored + chopped

3tbsp caster sugar

2tsp lemon juice


  1. Heat oven to 180C, grease and line the bottom of two 20cm sandwich tins.
  2. Using an electric hand mixer, freestanding mixer, or wooden spoon if you’re feeling strong, beat together the butter and sugar until really light and fluffy.
  3. Beat in the eggs one at a time, adding in a teaspoonful of the weighed flour with each egg so that the mix doesn’t curdle.
  4. Beat in the vanilla extract.
  5. Switch to a spatula and gently fold in the remaining flour until fully combined.
  6. Divide equally between the prepared tins, level, and bake for around 18 minutes until the centre bounces back when pressed lightly.
  7. Leave to cool in the tins for 5 minutes, then turn out and allow to cool completely.
  8. Next, make the fruit layer.
  9. Put all of the fruit ingredients in a small saucepan (no need to defrost the fruit), mix, and allow to simmer away for 5-8 minutes or so until the fruit is completely soft.
  10. Set aside to cool (it’ll thicken a bit while it does that).
  11. In the mean time, beat together the butter + cream cheese for the icing until completely smooth, then beat in the icing sugar. I find that an electric handwhisk is the way to go here, as you want it to become pale and fluffy.
  12. Beat in the vanilla extract, and set aside.
  13. When the fruit and cake have cooled completely, construct your cake by layering the icing and fruit over the first sponge, place the second one on top and sieve over a little icing sugar.
  14. Admire your handiwork, and tuck in.

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