Granny's Victoria sponge

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• Natalie

  19 May 2010

  Natalie rated this recipe

  

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• Elena

  29 May 2010

  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!!

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• GillyWomble

  18 June 2010

  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.

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• Gizmo666

  14 August 2010

  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 :)

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• Brightspark89

  14 August 2010

  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!! :-)

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• JPooh

  16 September 2010

  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.

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• GemR

  11 November 2010

  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 :)

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• DS

  17 November 2010

  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!

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• Yummymummy3

  20 November 2010

  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)

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• Top Cat

  11 December 2010

  Top Cat rated and commented on this recipe

  

  Very nice recipe which resulted in a delicious cake

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• Paganini

  06 January 2011

  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!

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• lauraee66132

  03 February 2011

  lauraee66132 rated and commented on this recipe

  

  Turned out better than my mums!

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• Shannon

  13 February 2011

  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.

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• DMW

  20 February 2011

  DMW commented on this recipe

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

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• cheekylittledigit

  07 March 2011

  cheekylittledigit rated this recipe

  

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• Sarah Mc

  08 March 2011

  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!

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• masterchef007

  01 April 2011

  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.

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• Venisha

  05 April 2011

  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.

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• Millicent Bystander

  28 April 2011

  Millicent Bystander commented on this recipe

  Lovely sponge and success first time-would recommend.

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• sharon

  01 May 2011

  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 :-)

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

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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

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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

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