I creamed the butter and sugar then added the eggs then sifted in the flour and baking powder and the 2 tbsp of vanilla extract and baked for seventeen minutes.

I creamed the butter and sugar then added the eggs then sifted in the flour and baking powder and the 2 tbsp of vanilla extract and baked for seventeen minutes.

My daughter and I made this cake together.we mixed everything in the mixer and it turned out fantastic. We took to a friends BBQ and it was a huge success.will definately use this recipe again. I like the lemon curd idea!

i followed the recipe through out and i was so pleased with the results. I put chocolate butter icing in the middle i shall do a few more varieties in the coming weeks.

Could somebody please tell me why my cake goes crusty round the edges, am I cooking them too long.

Can anyone give me any tips my sponge is quite soft but doesnt rise more than an inch or two at the sides and not much more in the middle. I am using an electric whisk, semi skimmed milk and silicone bake ware. Also could it be the butter or margarine im using? x:)

i used 18 small eggs plucked from my bumhole and preceded to whisk into a smooth paste, 2 thumbs up, delicious.

Whilst this recipe makes a lovely sponge, the buttercream was far too runny using the amounts shown. 50g butter and 130g icing sugar makes the perfect buttercream filling :)

Wanted a choc sponge so swapped 25g of flour for cocoa powder, then filled and covered with covered with ganache. Delicious!

This is easy peasy!! I'v attempted a few before but the sponge always went too hard or broke on me, with this the sponge light and lovely and still fresh the next day, my OH even raved about it and that means it 'must' be good, lol can't wait now to try different variations as I've at least mastered the basic sponge..delighted :) & delighted to have come across Good Food recipes :)

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Oh my gosh, tried this recipe with my younger sister, we made it the day before Easter and we brought it to the races. We shared it out with our family and everybody loved it!! Such an easy and simple recipe . I find that if you cream the butter and sugar first, then two eggs and half the flower, then the other two eggs and the other half of flour, then the milk, it makes the sponge much more light. Also, if you use whipped cream and jam instead of butter cream and jam, it is wayy nicer too. Love this recipe!!! :)

Absolutely gorgeous came out lovely first time iv made a Victoria and its worked thanks for this easy recipe

Loved this! So easy!! I used Tipton's Rhubarb & Vanilla jam and fresh cream for the filling!! Huge success!!!!

Not a great baker but this couldn't have been easier. Haven't used anywhere near as much jam as rcommended, perhaps 1/3 roughly, just enough to colour it. It's going to be very sweet and the kids will enjoy.

Not a great baker but this couldn't have been easier. Haven't used anywhere near as much jam as rcommended, perhaps 1/3 roughly, just enough to colour it. It's going to be very sweet and the kids will enjoy.

Not a great baker but this couldn't have been easier. Haven't used anywhere near as much jam as rcommended, perhaps 1/3 roughly, just enough to colour it. It's going to be very sweet and the kids will enjoy.

Best cake I have made and so easy. I used 4 medium eggs and mixd it in my mixer. Filled it with strawberry jam and fresh cream. Delicious! Will be trying other flavours.

I guess it must just be me as everyone else seems to have success. I have followed this recipe to the letter 3 times with the same results, i have even bought new scales and the right size tins to make sure i have it exactly the same and have the measurements down to the gram...what i get is absolutely fantastic light big sponges out of the oven really perfect and after about 2 mins out of the over they just collapse and become dense and horrible, really annoyed as promised my daughter would bake her birthday cake for her :(

i tried this recipe and its really tasty . Great for birthdays