Zoe’s Victoria sponge meringue cake

Serves: 10-12 Prepare & Cook:


  • 5 spinneysFOOD Free Range Eggs, plus 4 whites
  • 500g spinneysFOOD Caster Sugar
  • 300g butter, softened, plus extra for greasing
  • 1 tsp vanilla extract
  • 300g spinneysFOOD Self-Raising Flour
  • 3 tbsp strawberry jam
  • 600ml double cream
  • 250g strawberries, hulled and halved, plus extra to decorate


  1. Preheat the oven to 140°C, gas mark 1. Line 2 baking trays with baking paper. Using an 18cm cake tin or plate as a template, draw a circle on each tray.
  2. Whisk the 4 egg whites in an electric stand mixer until you have stiff peaks. Gradually add 200g sugar, a tablespoon at a time, until thick and glossy.
  3. Divide the meringue equally between the circles, spreading the mixture to the edges with a spatula.
  4. Cook for 1 hour, turn the oven off and leave to cool completely with the door closed. Once cool, remove and set aside.
  5. Preheat the oven to 180°C, gas mark 4. Grease and line 2 x 20cm round cake tins.
  6. Beat the butter and remaining sugar until pale and fluffy. Gradually beat in the whole eggs and vanilla then stir in the flour.
  7. Divide between the tins. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 minutes then invert onto a wire rack to cool completely.
  8. Assemble only when you’re ready to serve. Place one sponge on a cake stand. Spread with half the jam and place a meringue layer on top.

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