Chamomile, Vanilla & Strawberry Victoria Sponge

It’s one of my friends birthday’s tomorrow, and she asked me if I’d mind helping her out with a Victoria sponge recipe which she could make. Well, of course I said yes! Helping someone out with cooking? How could I say no?

And of course, I couldn’t send over a recipe without first trying it out myself!

(To skip straight to the recipe, click here!)

Victoria sponge is a favourite of many people I know. For one, it’s one of my fathers favourites, so I’m used to making it a lot. I knew the recipe off by heart, and since I’ve never written it down before, I knew I’d have to make it to ensure it worked properly for my friend.  I find it very hard to cook just a plain vanilla cake for myself though! I wrote down the basic recipe for my Melissa, but for my cake, I added a little extra touch..


For my version, I made a vanilla and chamomile sponge, and filled it with a decadent vanilla & chamomile cream, with just a touch of lemon, and a layer of strawberry jam.

This was such a lovely combination.

The chamomile was very subtle, so I think next time I would add a little more to the mix. But as a slight “can’t quite put your finger on it” touch, I think it works well.

Give it a go and let me know what you think!

Happy Birthday Melissa! x

..have a bite!
..have a bite!




Vanilla, Chamomile & Strawberry Victoria Sponge

By Pixie Produce Published: November 6, 2013

  • Yield: At least 8! Maybe 12? Servings
  • Prep: 10 minutes mins
  • Cook: 30-40 mins
  • Ready In: 40 mins

My little twist on a Victoria sponge, with an added touch of chamomile.



  1. Add your 150g of margarine and 200g of caster sugar to a bowl, and beat together until the mix is light, creamy and fluffy.
  2. Add to the bowl your teaspoon of vanilla essence, yoghurt, and custard powder, and fold it all together. Add in half of your flour and mix well, then add in your milk. Gently mix everything together (a whisk might help, but a spoon will do!) Add to the bowl the rest of your flour, teaspoon of baking powder, and your chamomile. Gently fold the ingredients together, careful not to overwork the mix. (To add your chamomile, simply tear open the chamomile teabag, and tip the contents in! 1 teabag will yield a subtle flavour, but I'd probably use 2 next time!)
  3. Butter and flour your cake tin. To do this, grab a small piece of baking paper or kitchen roll, use this to scoop up a small amount of margarine, and smear this all around the inside of your cake tin. Then, add in a teaspoon or two of flour, and shake it all around the tine until if forms a thin layer. This will stop your cake sticking! Pour your cake batter into the tin, and bake at 180° C for between 30 to 45 minutes, or until your cake is golden, risen, and a clean knife inserted comes out clean.
  4. Once cooked, let the cake cool, preferably on a wire rack, but in the tin or on a plate will do - just be sure to dust the plate with icing sugar to help prevent it sticking.
  5. To make your buttercream, you have two choices. You can either add half of your teabag, like you did in the cake mix, or if you don't want flecks of chamomile in your buttercream, you can make a strong tea infusion. Pop your teabag into a mug, and add a few teaspoons of boiling water. Leave to infuse for a few hours, and let cool completely. Make sure it is very strong tasting!
  6. Add your 50 grams of margarine to a bowl, along with your teaspoon of vanilla essence, and either half of your teabag, or a tablespoon of your tea infusion. The infusion won't have as strong a taste, but it will add a little something. Gently mix in your icing sugar, lemon juice and optional zest (I didn't add any to mine, but I would next time!). If it's too dry, add in a few drops of either milk, or more tea infusion. If too wet, add some more icing sugar. Give it a mix and a taste, to make sure it tastes good to you.
  7. I baked my cake in a 9 inch pan, which meant cooking one cake. If you cooked yours this way, you'll need to cut it in two. Carefully slice along the middle using a bread knife, rotating the cake as you go to help insure you have an even cut all of the way around. Once cut open, spread the bottom half with your buttercream, and the top half with jam, before sandwiching the two back together.
  8. Dust the top with a little icing sugar, and then cut yourself a big slice and enjoy your lovely creation!

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