All-in-One Victoria Sponge with Banana-Peanut Butter Filling


An all-in-one Victoria Sponge is a life-saver when you need to make a quick birthday cake.

Serves 4-6


225g butter (at room temperature) plus extra for greasing the tin
225g caster sugar
225g plain flour sieved with 2 teaspoons baking powder
4 eggs
1/2 ripe banana, mashed well or 1/2 teaspoon banana extract

For the Filling:

120ml creme fraiche
2 tablespoons peanut butter
1 ripe banana, mashed well
1 tablespoon honey, maple syrup or golden syrup

Icing sugar for dusting



1. Preheat the oven to 180C/350C/Gas 4. Place the oven shelf in the middle of the oven.

2. Grease and line 3 x 18 cm/7inch cake tins or 2 x 20cm/8inch with baking parchment or 2 x 20cm/8in tins.

3. Beat the butter, caster sugar, flour and baking powder with the eggs by hand with a wooden spoon or in a food processor or stand mixer or in a bowl with an electric mixer until the mixture is light and pale. Add the mashed banana or banana extract and stir until blended.

4. Divide the mixture between the cake pans and gently place them on the middle shelf on the oven. Leave to cook for 15 minutes for the 18cm/7 inch tins or 25-30 minutes for the 8 inch tins. Stick a skewer into the cake and if it comes out clean and the top is springy to the touch, the cake is done. It should also be shrinking away from the edges. If not, leave the cakes for 3 minutes more and check again. When they are done, leave them for 10 minutes in the cake pans, then gently ease them out and leave to cool for another ten minutes on a baking rack. Gently peel off the paper. Leave to cool completely before spreading both sides with the peanut butter filling (see below). Dust with icing sugar.

To Make the Peanut Butter-Banana Filling: Mix or blend all the ingredients together until smooth. Smear over the cake(s) and sandwich them together. Dust with icing sugar.


– You can add more mashed banana to the cake mixture (up to 1 ripe banana) but it can make the cake a bit dense.

– If you have filling left over store it in a jar in the fridge and add it to smoothies or eat it on toasted baguette for breakfast.

– Why not make home-made creme fraiche with our recipe?

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