We challenge anybody that says they don’t love a traditional Vicky sponge. Tangy raspberry jam and cooling cream sandwiched between a light fluffy sponge, bringing a taste of nostalgia with every bite. This recipe utilises the vibrancy of our Rich Yolk eggs and takes this sponge to new heights!
  • Serves:



  1. Heat oven to 190C/fan 170C/gas 5. Take two 20cm sandwich tins, grease and line with non-stick baking paper.
  2. In a mixing bowl, beat together the caster sugar and softened butter until pale and fluffy. Beat in the Rich Yolk eggs, flour, baking powder and milk until you have a smooth, soft cake batter.
  3. Divide the mixture between the prepared tins, and smooth the surface with the back of a spoon.
  4. Bake in the preheated oven for approx. 20 mins until golden and the cake springs back when pressed lightly.
  5. Turn out onto a cooling rack, remove the baking paper and leave to cool completely.
  6. Take your whipped cream and spread it over the bottom of one of the sponges and then top with the jam. Carefully pop the second sponge on top.
  7. Sprinkle with icing sugar just before serving and enjoy!