Eggless Victoria Sponge Cake

This eggless Victoria Sponge Cake is sandwiched with luxurious homemade clotted cream and freshly made strawberry jam dusted lightly with icing sugar.

Eggless Victoria Sponge Cake - the cupcake confession-1

Amongst the truck load of things I miss about Dublin, what I miss terribly is the beautiful cozy cafés dotting nearly every street! Such amazing coffee and even more delicious cakes to accompany the warm beverages! Of all the delicious cakes I’ve eaten there, the Victoria Sponge Cake remains my firm favourite!

How to make eggless Victoria Sponge Cake at home:

There is just something so comforting about a simple cake made with a handful of the freshest ingredients. No frills, nothing fancy, just a really good delicious cake! Victoria Sponge cake is basically 2 super fluffy cake sponges. Sandwiched between them is some thick, luscious clotted cream and fresh house made berry jam! That’s literally it! However, it’s the simplicity of these ingredients that lends its rich flavour to the cake! This cake, to me, is what foodie heaven would look like and because I wanted absolutely everyone to experience this, I’ve made an eggless Victoria Sponge Cake for you.

Eggless Victoria Sponge Cake - the cupcake confession-2

Ingredients to make Eggless Victoria Sponge Cake:

In a nutshell, you need 3 main ingredients that contribute to making the best Victoria Sponge cake – an eggless sponge cake, clotted cream and delicious home made strawberry jam. It surprises me to think how sometimes, such simple things as these can create an experience that completely fill your soul with pure happiness. This what this eggless Victoria Sponge cake does to me. It brings back memories of those lazy Saturday afternoons where all I wanted to do was shut myself out from the rest of the world and immerse into a really gripping book with coffee and a slice of this cake for company.

How to make Clotted Cream at home:

It’s safe to say that for the duration that I lived in Dublin, I’d eaten my body weight in clotted cream (not even kidding). I can still taste this divine and glorious creation when I close my eyes, that’s how much I love this! It’s next to impossible to find clotted cream in India and the fact that I was getting incredibly nostalgic and homesick for my second home, I decided to make clotted cream at home!

It takes an entire day to make this jar of happiness, which includes a massive 12 hour oven time! I’m also hoping I won’t have to sell my valuables to pay off my electricity bill this month! 😂💁🏽‍♀️12 hours later, you see a darker skin form on top of the cream. Don’t touch it or do anything to it. Let it cool to room temperature and off it pops into the refrigerator for another 12 hours where the second part of the magic happens. It becomes incredibly thick and lush and tastes incredible!

How to make clotted cream - the cupcake confession-1

Slather a generous amount of this thick clotted cream onto one layer of your sponge cake, spoon in some fresh homemade strawberry jam and top off with another layer of the sponge and there you have it – a simple yet intensely delicious, homely and super fresh eggless Victoria sponge cake!

I hope you enjoy making this cake – it’s a real winner for when you need some good, generous and fluff-free comfort food!


Eggless Victoria Sponge Cake - the cupcake confession-3


Eggless Victoria Sponge Cake

Serving Size: Serves 8 - 10 people


    For the sponge
  1. 200 grams all purpose flour
  2. 150 grams caster sugar
  3. 1 teaspoon baking powder
  4. 40 grams corn flour
  5. 60 grams salted butter, room temperature
  6. 200 grams milk (also include the liquid from clotted cream in this total quantity)
  7. 1 teaspoon vanilla extract
  8. ½ teaspoon baking soda
  9. 1 teaspoon vinegar
  10. For the Homemade Jam:
  11. 200 gram fresh strawberries, roughly chopped
  12. 150 grams caster sugar
  13. For the Clotted Cream
  14. 550 grams heavy cream


  1. First begin by making clotted cream as this will take 24 hours to be ready.
  2. Preheat oevn to 80 C.
  3. In a glass oven safe tray, pour your heavy cream
  4. Bake in the low oven for 12 hours.
  5. Take out of the oven, let it cool to room temperature.
  6. Cover with cling wrap and refrigerate for about 12 hours
  7. After cooling for 12 hours, take it out of the fridge and use a metal spoon to scoop the thick part of your clotted cream.
  8. There will be a little liquid left, use that in the recipe along with milk. DO NOT THROW IT AWAY!
  9. Preheat oven to 160 C / 320 F
  10. Grease 2 6-inch cake tins and line the bottoms with parchment paper.
  11. In a clean bowl, sift your dry ingredients, this includes the all purpose flour, corn flour, baking powder and caster sugar.
  12. Use a whisk to combine. You can even use electric beaters on low speed to combine.
  13. Add softened salted butter to the mix and beat on low speed until the butter mixes with dry ingredients and resembles breadcrumbs.
  14. Add the milk and liquid from the clotted cream. Also add vanilla extract
  15. Beat for 1 minute.
  16. In a small bowl, take vinegar. Add the baking soda.
  17. This will create a fizzy reaction; immediately pour this into your cake batter.
  18. Beat on medium speed for 30 seconds.
  19. Transfer to your prepared cake tins.
  20. Bake in the oven at 160 C / 320 F for about 28 – 30 minutes or until a skewer or knife inserted in the center of the cake emerges clean.
  21. Let it cool down completely to room temperature.
  22. Transfer to a wire rack to cool completely.
  23. Use a cake leveler to level the top of one of the cakes. You can also level off a little bit of the bottom of the second layer.
  24. Generously spread some clotted cream and jam on one layer and top with the second layer of the cake.
  25. Dust with icing sugar and top with strawberries.
  26. Serve.

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