Classic Victoria sponge

Classic Victoria sponge

  • serves 8
  • A little effort

A classic, simple Victoria sponge is one of the recipes that you should have in your repertoire. This traditional sponge cake uses an all in one method making it super quick, easy and the perfect party cake. Once you master this, bake sales and afternoon tea will no longer be daunting, and making variations will be easy.

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Ingredients

  • unsalted butter 175g, at room temperature
  • golden caster sugar 175g
  • self-raising flour 175g, sifted
  • baking powder 1 tsp
  • vanilla extract 1 tsp
  • eggs 3
  • milk 1-2 tbsp (optional)

filling

  • strawberry jam 4 tbsp, Tiptree Little Scarlett is lovely (see back page)
  • double cream 142ml, whipped
  • icing sugar for dusting

Method

  • Step 1

    Heat the oven to 180c/fan 160c/gas 4. Line and butter 218cm sandwich tins.

  • Step 2

    Beat all the cake ingredients together in a large bowl, add the milk if the mixture is too stiff to drop off a spoon when tapped gently.

  • Step 3

    Divide the mixture between the tins and level.

  • Step 4

    Bake side by side for 20-25 minutes until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed.

  • Step 5

    Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.

  • Step 6

    Spread the jam onto the base of one sponge. Spread the cream on top of the jam. Sandwich the other sponge on top. Dust with icing sugar.

Additional Information

Baking this for someone special? Check out more of our party cake ideas here

Nutritional Information

  • Kcals 470
  • Fat 30.3g
  • Carbs 47.2g
  • Fibre 0.7g
  • Protein 5.2g
  • Salt 0.49g
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