My great nan's Victoria cake mix

    50 min

    The original taste with the classic look, this Victoria sponge cake is easy to make and lovely with your favourite jam.

    8 people made this

    Serves: 12 

    • 225g (8 oz) self raising flour
    • 2 teaspoons baking powder
    • 225g (8 oz) soft butter or Stork®
    • 225g (8 oz) caster sugar
    • 2 drops vanilla essence
    • 4 medium eggs
    • 2 tablespoons good quality strawberry jam or other flavour
    • icing sugar for dusting

    Prep:15min  ›  Cook:30min  ›  Extra time:5min  ›  Ready in:50min 

    1. Grease and line two 20 or 23cm (8 or 9 in) round cake tins. Preheat oven to 160 fan / 180 C / Gas 4. Sift flour and baking powder in a bowl.
    2. Cream the butter and sugar together for about 3 minutes in a food processor or electric whisk add the vanilla essence.
    3. Beat the eggs with a fork and add to butter mixture a little at a time while still whisking then gradually. Add the flour and baking powder that you already sieved, whisk for a further 4 minutes. (The mixture should be a soft dropping consistency, meaning falls off spoon easy, if you think it's too thick then add a very small amount of milk.)
    4. Share mixture between the 2 tins. Place on shelf in middle of the preheated oven.
    5. Bake for 30 to 35 minutes, but check at 25 minutes. Don't open the oven door until you check at 25 minutes.
    6. Place on wire rack or leave to cool in the tin, when cool add jam to one place other one on top and dust with icing sugar.

    Serving ideas

    Could also add buttercream, double cream, strawberries to decorate the top.

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    Perfect recipe, thanks  -  06 Jul 2013