Victoria sponge two layer cake

    45 min

    A classic sponge cake that pleased many during the rations of WWII. Delicious with homemade strawberry jam.


    43 people made this

    Serves: 10 

    • 225g (8 oz) soft butter
    • 225g (8 oz) caster sugar
    • 4 medium eggs
    • 225g (8 oz) self raising flour
    • 2 to 3 tablespoons homemade strawberry jam
    • icing sugar to add that little bit of perfection that we all need in our lives :)

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. Grease two 20cm (8 in) cake tins and line with baking parchment.
    2. In a mixing bowl, cream the butter and sugar with a wooden spoon until light and fluffy (to give a homely effect). Chuck the eggs and flour in and mix it all together. Divide the mixture evenly between the two cake tins.
    3. Bake in the preheated oven for 25 minutes, or until risen, golden brown and a skewer inserted into the centre comes out clean.
    4. Remove from the oven and leave to cool for an hour or so while you catch up on last nights episode of Coronation Street.
    5. Once cooled, put the first cake on a serving plate and chop the risen section off so we are left with a straight flat traditional piece of heaven. Spread a load of strawberry jam on and put our other cake layer on top.
    6. Get a sieve and dust with icing sugar. If you are not a perfectionist then just chuck it on with your cake batter fingers. Slice and serve.


    Make it a chocolate cake by swapping 60g (2 oz) of flour with cocoa powder!

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