Classic Victoria sponge recipe


    Have you ever just wanted to make a cup of tea and sit down? I think we all have wanted to do that. How about we add a twist to our tea-break by adding a nice slice of Victoria sponge cake to it? This recipe is simple but delicious!

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    • 175 butter, or margarine, at room temperature
    • 175 caster sugar
    • 175 self-raising flour
    • 1 teaspoon of baking powder
    • 3 eggs
    • 1 teaspoon of vanilla essence
    • A jar of strawberry or raspberry Jam
    • Double cream, whipped (optional)


    1. Preheat the oven (fan) at 180 degrees Celsius/ 356 degrees Fahrenheit. Grease and line two 20cm sandwich tins.
    2. In a large mixing bowl, beat together the butter and sugar until they are both combined and the mixture is a light pale colour. After that add the eggs and mix. Once the eggs are mixed into the butter and sugar, add the teaspoon of vanilla essence and mix.
    3. After that, pour the flour and baking powder into the mixing bowl and mix it in with the dough. Make sure not to over mix, as soon as all the ingredients are beaten together, Stop!
    4. Pour the mixture into the sandwich tins and bake for 20-30 minutes, or until golden brown and springs to the touch. Once the cakes are baked let them cool in their tins for ten minutes, then transfer them to a wire-rack. Once the cakes are completely cooled spread jam over the cakes (underneath). ( If using cream as well, add it after spreading the jam). After the cakes have been filled, sandwich the cakes together.
    5. Now enjoy! It's best eaten after its been made, but it will keep for about 2-3 days.


    If you like a nice moist cake, add a splash of milk to the mixture.

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