Traditional Victoria sponge
Makes: 1 (7 in) Victoria sponge cake
- 3 eggs
- 150g (6 oz) self raising flour
- 150g (6 oz) caster sugar
- 150g (6 oz) butter or margarine
- 1/2 teaspoon vanilla extract
- jam to sandwich the cake
- For the buttercream
- 100g (4 oz) icing sugar
- 50g (2 oz) butter
- 1/2 teaspoon of vanilla extract
Prep:30min › Cook:35min › Ready in:1hr5min
- Preheat the oven to 170 C / Gas 3. Place the shelf in the centre of the oven. Grease and line two 18cm (7 in) sandwich tins with baking parchment.
- Weigh the three eggs. Note the weight and measure the same amount of sugar, flour and butter. (See footnote.)
- Sieve the flour into a bowl and add the sugar, butter or margarine and vanilla. Crack in the eggs and beat well with a wooden spoon or mixer, until the mixture is light coloured and fluffy. Divide the cake mixture between the tins and smooth the tops.
- Bake for 30 to 40 minutes or until golden brown. Cool for 5 minutes in the tins, then turn out onto a wire rack to cool completely.
- To make the buttercream, sieve the sugar into a bowl, add the butter and vanilla and beat well.
- To sandwich the cakes together: Add a layer of jam to the top of one of the sponges, followed by a layer of cream on top of the jam, finish by placing the last of the sponges on top. Dust with a layer of icing sugar if desired.
I always use margarine, butter is too heavy. Eggs can vary a lot in size, for perfect results weigh the 3 eggs. This will more than likely weigh over or under 150g (6 oz). For example, if the eggs weigh 175g you would use 175g each of the flour, sugar and margarine.
I just made this sponge but mine has not risen very much and had bubbles on the top what did i do wrong please. - 15 Dec 2011
Can someone help me out? Im going to make this for my sisters birthday soon and i have a question, if i don't have self-raising flour could i use all-purposed flour and like a teaspoon of baking powder? Or 1\2 a teaspoon? someone please reply! thanks! - 29 Nov 2012
I used this recipe for an entry for my local Horticultural Society Annual Show at the weekend. I dusted it with caster sugar instead of icing sugar and filled it with a good quality raspberry jam (as per WI standards). Pleasingly I attained a FIRST place for it, so thank you very much for this lovely recipe. This week I am going to make another one to fill with homemade blueberry jam. - 20 Aug 2012