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Victorious Double Cream Sponge Cake

Victorious Double Cream Sponge Cake

Named victorious as it wins the approval of all who eat it, this light and fluffy cake is a take on a British classic, a favourite in the Downton Abbey household we are sure.

Serves: Serves 10 slices
Ready in: Prep: 20 minutes Cook: 10-30 minutes


225g/8oz Devonshire Butter, softened at room temperature
225g/8oz caster sugar
4 free range eggs
2 tsp vanilla extract
225g/8oz self raising flour
1 tbspn milk, to loosen
170g/6oz jar of Double Cream


1. Preheat the oven to 200°C/400ºF/Gas 6.
2. Grease and line 2 x 18cm/7in cake tins with baking paper.
3. Cream the butter and the sugar together in a bowl until pale and fluffy.
4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
6. Divide the mixture between the cake tins and gently spread out with a spatula.
7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack to cool.
9. Once cooled spoon double cream onto one of the cakes along with a generous topping of strawberry jam. Lightly dust with icing sugar for a pretty finish.

Cut a slice and serve as part of your afternoon tea