Victoria Sponge Recipe

This is a great recipe which always works well for me. If you use fresh cream remember to store any unfinished cake in a covered container in the fridge.

225g (8oz) butter (or margarine suitable for baking)

225g (8oz) caster sugar (granulated sugar is fine also)

4 eggs

1 teaspoon vanilla extract (optional)

225g (8oz) self-raising flour
Filling & topping - strawberry or raspberry jam, freshly whipped cream, icing sugar 

1. Preheat oven to 180C (Fan oven 160C)/350F/Gas 4.

2. Grease and line two 20cm (8in) sandwich tins (4cm deep) with non-stick baking parchment.

3. Mix together the butter and sugar either in a bowl or in a mixer until light and fluffy.

4. Add the eggs to the mixture one at a time and mix well. Add vanilla extract and mix.

5. Add the flour and fold in using a large metal spoon. I add mine to the mixer and it turns              out fine but do not over-mix or the cake can become too crumbly. Add a drop of milk if the mixture becomes a little too stiff.

6. Divide mixture between both cake tins, level surface and bake for 25 minutes until golden. To test if they are cooked, insert a knife or metal skewer in the middle and it should come out clean.

7. Remove the cakes from the oven, set aside for 5 minutes and then remove from tins, peel off paper and place on a wire cooling rack.

8. When completely cool sandwich the cakes together using jam and freshly whipped cream (or your choice of filling) and lightly dust with sieved icing sugar. 


Lovely served with fresh strawberries or raspberries or a nice cup of tea!