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Victoria Sponge Cake Recipe

Olivia Chamberlain

Posted on May 20 2010

Victoria Sponge Cake Recipe

This all-in-one method takes no time at all to whip up, is completely fail-safe and gives a delicious buttery sponge. A wonderfully moreish and traditional birthday cake, a great addition to a little tea party or garden party.

Ingredients For The Cake 

Serves 8

  •   175g unsalted butter, softened, plus more for tin
  •   175g self-raising flour
  •   1 tsp baking powder
  •   3 eggs, lightly beaten
  •   175g golden caster sugar
  •   1 tsp vanilla extract for the filling 
  •   150ml double cream
  •   4 tbsp raspberry or strawberry jam
  •   icing sugar, to dust


  1.  Preheat the oven to 180C / fan 170 / 350F / gas mark

  2.  You can choose to cook this cake either in 1 x 20cm sandwich tin or in 2 x 20cm sandwich tins. Butter the tin or tins, then line the bases with baking parchment. If you use just 1 tin, line the sides with a 7cm-high collar of baking parchment as well, to allow for the rise.

  3. For this batter, I use an electric mixer and beater attachment, but use a food processor, or a bowl and an electric whisk if you want.

  4. Sift the flour and baking powder into the bowl, then add the butter (in knobs), the eggs, sugar and vanilla. Beat together until thoroughly blended, taking care not to over-mix so you will have a light sponge. Scrape the batter into the tin or tins and level the top.

  5. Bake for 20-25 minutes if you are using 2 tins, or 30-35 minutes for 1 tin, until the cake springs back to the touch or a skewer inserted into the centre comes out clean.

  6. Remove from the oven and leave for a couple of minutes, then run a knife around the rim to loosen the cake from the tin and turn out on to a wire rack. Peel off the paper and leave until completely cold.

  7. Lightly whip the cream until just thickened into soft peaks. If you have baked the cake in 1 tin, split in half horizontally with a serrated knife. Fill with jam and cream and sandwich together, so the cream forms the uppermost layer. If you have baked the cake in 2 tins, be sure to sandwich the flat bases together. Dust the top with icing sugar.

Recipe taken from 'Bake & Decorate’ by Fiona Cairns, published by Quadrille, photography by Laura Hynd, RRP £19.99

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