Family classic Victoria sponge

    40 min

    Dripping with jam, this cake is a family classic passed on for over 100 years. Try it, you know you want to. In my case, I replace things like sugar and fats with the healthy option.


    17 people made this

    Serves: 10 

    • For the cake
    • 110g (4 oz) butter or margarine, at room temperature
    • 110g (4 oz) caster sugar
    • 2 to 3 medium eggs, at room temperature
    • 110g (4 oz) self raising flour
    • 2 teaspoons baking powder
    • 1/2 to 1 teaspoon flavouring (optional e.g. vanilla or almond extract)
    • For the icing
    • 110g (4 oz) icing sugar
    • 110g (4 oz) butter, at room temperature
    • 4 to 5 tablespoons jam of your choice

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 200 C / 180 C fan / Gas 6. Grease two (20cm) cake tins and line with baking parchment.
    2. For the cake:

    3. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, until pale and creamy. Sift in the flour and baking powder and fold into the mixture along with any extracts. Divide the mixture evenly between the two prepared cake tins.
    4. Bake in the preheated oven for 15 to 20 minutes until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely.
    5. For the icing:

    6. Meanwhile, while the cake is cooling, combine the icing sugar and the butter and beat until creamy.
    7. To assemble the cake, place the lower layer onto a serving plate and spread the top with icing and then jam. Place the second cake layer on top and dust with icing sugar if desired. Slice and serve.

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