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Recipe by Good Food

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1. Video tutorial: Creaming butter and sugar

1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
3. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you're using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

Per serving

558 kcalories, protein 5g, carbohydrate 76g, fat 28 g, saturated fat 17g, fibre 0.6g, salt 0.9 g

Latest comments and suggestions

Results 61-80

• Jendeb

  30 October 2008

  Jendeb commented on this recipe

  Hi - Isnt this the loveliest receipe!!! Has anybody got the quanties and cooking times they used for different size tins? I am looking for all sizes :) I used 3 eggs the second time I made it and I think it was nicer.....also I whisked my eggs the second time round before adding to the mixture & I think it made it lighter :)

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• kate nibs

  01 November 2008

  kate nibs rated and commented on this recipe

  

  Really easy and absolutely gorgeous to eat. Made 2 over the the weekend as everybody wanted some!

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• queenemsie

  09 November 2008

  queenemsie rated and commented on this recipe

  

  I made this yesterday and it was lovely! The only thing i changed was using 3 meduim eggs as i find 4 eggs too much and it was perfect, lovely and light. I will be using frsh cream next time in place of the buttercream, although the buttercream is nice.

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• Sheila O'Dwyer

  18 November 2008

  Sheila O'Dwyer commented on this recipe

  I HAVE HAD A NEW COOKER AND NEEDED TO TRY IT OUT WHAT A SUCESS BEST CAKE I HAVE EVER MADE.

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• Yummy Mummy

  13 December 2008

  Yummy Mummy rated and commented on this recipe

  

  This cake was a lush, even if i do say so myself! My mum was so jealous, we used to call her Victoria Sponges, Victoria Biscuits when i was a kid. Have a go at this and i promise, it will turn out great.

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• Tanyabk

  16 December 2008

  Tanyabk rated this recipe

  

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• montserrat

  03 January 2009

  montserrat commented on this recipe

  This is for keyoni.. I'm not sure if anyone has reponded to your query on how long to beat all the ingredients till smooth and soft as mentioned. I normally beat it for 7 to 8 mins (hand-held mixer). I think sometimes the directions got to be more specific. I once made hummingbird cupcakes (from another site) and it said beat till combined and I did that but they all came out so dense and I had to throw them all away. This receipe is good. Give it a try. I like the raspberry layer cake too from this site.. only difference is this receipe has the addition of 2 tbsp of milk. Happy baking.

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• riaburt

  29 January 2009

  riaburt commented on this recipe

  Brilliant!!!!

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• Laine

  05 February 2009

  Laine rated and commented on this recipe

  

  My daughter made this cake recipe, it was her 1st try at making a cake - absolutely delicious, she was thrilled to bits. It's definitely a favourite!

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• kelly

  10 February 2009

  kelly commented on this recipe

  wow this was the best sponge i have made yet! it was so easy and tasted great, tried the filling recipe to ice the outside for my daughters 1st birthday but it dint work but would definatly do again with a better icing.

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• Neela

  12 February 2009

  Neela rated and commented on this recipe

  

  This was so quick to make that I got it done between other cooking. The great thing is that it tasted lovely - I did add a little mixed spices and crushed cardamom seeds to the flour.

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• hgreatrex

  26 February 2009

  hgreatrex rated and commented on this recipe

  

  Easy and fast to make. It came out perfectly too (I just used jam as the filling).

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• vickyhinde

  02 March 2009

  vickyhinde rated and commented on this recipe

  

  Love this cake...made it for my Dad's birthday, went down fantastic...i liked it better without vanilla essence in cream...kids adored this cake...only lasted 2 days, and that's because i had to limit the slices...

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• wills9

  20 March 2009

  wills9 rated and commented on this recipe

  

  ya ya ya ya ya ya

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• andrea37

  21 March 2009

  andrea37 rated and commented on this recipe

  

  Easy to make, whole family enjoyed it.

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• Nicky

  21 March 2009

  Nicky rated and commented on this recipe

  

  Made this today 4 my 2nd mum's mothers day present and she loved it! Didn't try it myself cos not a cake lover but she loved it n thats what matters!...Off to make a chocolate cake recipe i found on here for my real mums mothers day present!

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• Tom Davis

  22 March 2009

  Tom Davis rated and commented on this recipe

  

  If you are scared of baking like I was then this could not be a better an easier way to get the baking bug! everyone was amazed by it. but i have a fan assisted oven and 20 minutes is far too long. now i keep an eye on it after 15 minutes. Fantastic just to make and have at home everyday with a cuppa.

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• charlene woolley

  23 March 2009

  charlene woolley rated and commented on this recipe

  

  Make this quite alot for friends and family, and have always got a good review! People always ask how the sponge is so ligt and fluffy!

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• Jilly

  29 March 2009

  Jilly commented on this recipe

  Flippin eck - chuffed to bits with this recipe :-) Haven't baked a cake since I helped my mum clean out the bowl umpteen years ago and decided as a treat for the other half's birthday, to make this as a surprise. So easy, incredibly tasty and was even told that it was better than his grans!!!!! Did use medium eggs a nd next time I try this, will try the lemon route, as we love lemon icing. Please try it - its worth it.

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• Yummymummy

  08 April 2009

  Yummymummy rated and commented on this recipe

  

  Perfect, 1st attempt. Used raspberry jam and left out the butter cream. Also used only 3 med eggs. Very quick and easy to make.

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Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk

FOR THE FILLING

• 100g butter , softened
• 140g icing sugar , sifted
• drop vanilla extract (optional)
• 340g jar good-quality strawberry jam ( we used Tiptree Little Scarlet)
• icing sugar , to decorate

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Ready in 30 minutes, plus cooling

Cake base freezes well for 3 months

Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk

FOR THE FILLING

• 100g butter , softened
• 140g icing sugar , sifted
• drop vanilla extract (optional)
• 340g jar good-quality strawberry jam ( we used Tiptree Little Scarlet)
• icing sugar , to decorate

Per serving

558 kcalories, protein 5g, carbohydrate 76g, fat 28 g, saturated fat 17g, fibre 0.6g, salt 0.9 g

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