Granny's Victoria sponge

Latest comments and suggestions

Results 1-20

• Natalie

  2010-05-19 14:28:59.334565

  Natalie rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Elena

  2010-05-29 21:18:57.409443

  Elena commented on this recipe

  Made this yesterday & it turned out really lovely!! Used butter icing instead of the fresh cream as my partners allergic to cream other than that followed the recipe exactly & it was so light & fluffy!! Defenetly be making this again!! Lovely!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• GillyWomble

  2010-06-18 19:12:47.841225

  GillyWomble commented on this recipe

  Made this cake last weekend. It rose beautifully and produced a soft, fluffy cake with a hint of vanilla. Like Elena, I used buttercream icing instead of fresh cream and a lovely, rich raspberry conserve. Lovely cake, and I will make it again as it is so quick to do. It was cooked in just under 17 minutes in my oven.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gizmo666

  2010-08-14 09:06:18.232956

  Gizmo666 rated and commented on this recipe

  

  What a brilliant and easy cake! mine always seem to go wrong but this was perfect!! i did use butter icing instead of cream though as i didn't have any cream available, will definately be making this again :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Brightspark89

  2010-08-14 13:20:21.807546

  Brightspark89 commented on this recipe

  Made the cake but used my Gran's filling and topping, butter icing filling and top with melted chocolate sprinkled with dessicated coconut. Yummy and took me right back to my childhood. The best bit is licking out the bowl you made the butter icing in!! :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JPooh

  2010-09-16 23:12:45.991734

  JPooh commented on this recipe

  Have used this recipe a few times now and it always turns out well. I use Duck eggs for a really light sponge.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• GemR

  2010-11-11 13:57:39.065524

  GemR rated and commented on this recipe

  

  Made this last week for bonfire night (i know, not exactly traditional!) and it turned out fab. Very light sponge and feels very naughty with the cream and jam. Served with mini sparklers in the top :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DS

  2010-11-17 11:37:01.87778

  DS rated and commented on this recipe

  

  This recipe never lets me down and everyone who gets a piece wants more. It is still my husbands favourite cake!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yummymummy3

  2010-11-20 17:26:12.290999

  Yummymummy3 rated and commented on this recipe

  

  I tried this recipe for the first time today and...OMG! This is one tasty cake. It came out light and fluffy and truly scrummy! I've got the thumbs up from the kids and the husband. This will definately be a favourite in our house :0)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Top Cat

  2010-12-11 12:06:40.93584

  Top Cat rated and commented on this recipe

  

  Very nice recipe which resulted in a delicious cake

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Paganini

  2011-01-06 13:30:27.854

  Paganini rated and commented on this recipe

  

  Not quite as airy as I would have liked, maybe cos I used 3 lge eggs instead of 4 med. Wouldn't have thought this made much difference though. Filled it with fresh cream and home-made tangy lemon curd - delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lauraee66132

  2011-02-03 17:59:10.771697

  lauraee66132 rated and commented on this recipe

  

  Turned out better than my mums!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Shannon

  2011-02-13 13:45:52.701541

  Shannon rated and commented on this recipe

  

  when i made this cake i was putting the medium eggs in(yes i checked) on the second egg it started to curdel and i didnt dare put a 4th in so we put a Minute ammount of milk in, Its a really good recipe and should be fun for children to help.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DMW

  2011-02-20 21:27:41.045379

  DMW commented on this recipe

  Shannon Were the eggs room temperature as this can cause curdling?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• cheekylittledigit

  2011-03-07 22:11:38.302901

  cheekylittledigit rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah Mc

  2011-03-08 12:17:39.453525

  Sarah Mc rated and commented on this recipe

  

  I made this today and it was amazing, the sponge was so light added 1/2 tsp of baking powder, and filled it with fresh cream with vanilla...It has gone down a treat with my 2 year old. This is so easy would never buy a shop bought victoria sponge again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• masterchef007

  2011-04-01 20:24:50.658649

  masterchef007 commented on this recipe

  i made this out of the magazine and cant belive how easy it is, this is now a speciality of mine and always well liked when made for friends and family.!! Try adding stawberries on top of the cream before you sandwich together.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Venisha

  2011-04-05 14:07:33.027209

  Venisha rated and commented on this recipe

  

  Scrummy yummy in my tummy....only thing i would do differently next time would be to take it out abit quicker. 20 mins was slighytly too long and made it more brown than golden. Other than that, i would happily do a few more gym more sessions to eat and enjoy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Millicent Bystander

  2011-04-28 14:32:25.065046

  Millicent Bystander commented on this recipe

  Lovely sponge and success first time-would recommend.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sharon

  2011-05-01 13:32:13.888992

  sharon rated and commented on this recipe

  

  fabulous recipe made it a few times and always comes out perfectly i make a buttercream filling instead of fresh cream as that is wot i prefer i would definitely recomend this :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/532634/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 200g unsalted butter , softened, plus extra for greasing
• 200g caster sugar
• 1 tsp vanilla extract
• 4 medium eggs
• 200g self-raising flour , plus extra for dusting
• about 6 tbsp raspberry jam
• 250ml double cream , whipped
• icing sugar , for dusting

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Cuts into 8-10 slices

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Sponges can be frozen before filling

Ingredients

• 200g unsalted butter , softened, plus extra for greasing
• 200g caster sugar
• 1 tsp vanilla extract
• 4 medium eggs
• 200g self-raising flour , plus extra for dusting
• about 6 tbsp raspberry jam
• 250ml double cream , whipped
• icing sugar , for dusting

Per serving

599 kcalories, protein 6g, carbohydrate 56g, fat 40 g, saturated fat 23g, fibre 1g, sugar 38g, salt 0.35 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.