This is the traditional recipe for a Victoria sponge cake, a much loved English favourite. See footnote about weighing the eggs for best results. Serve with buttercream as in the recipe, or freshly whipped cream.
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