Granny's Victoria sponge

Granny's Victoria sponge

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(64 ratings)

By

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Cuts into 8-10 slices

The classic Victoria sandwich is always a teatime winner, every bite brings a taste of nostalgia

Nutrition and extra info

Additional info

  • Sponges can be frozen before filling
Nutrition info

Nutrition per serving

kcalories
599
protein
6g
carbs
56g
fat
40g
saturates
23g
fibre
1g
sugar
38g
salt
0.35g

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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Method

  1. Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.
  2. Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
  3. Spread the jam onto one cake and top with the cream. Sandwich the cakes together and dust with icing sugar.

Recipe from Good Food magazine, June 2010

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Comments

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nigelwalsh's picture
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so simple to do with kids. brilliant. I would probably use smaller tins as the sponges end up quite thin at 20cm for each one.

azieman71's picture
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Thank you very much for the recipe. It works on first trial.

natasha4995's picture
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Easy, tasty, quick. Just perfect! :)

hoxhaj1's picture

Made this last week as I really fancied something sweet and was so quick and easy to make. My husband hates anything sweet and never eats cakes. He absolutely loved it. Has asked me every day since to make it again. Will make it again tomorrow, but plan to add lemon essence and lemon curd to it as he loves lemons. Am planning to make an extra one to freeze as going into hospital next week to have a baby, so will make a great stand by for visitors. Also plan to try making one with chocolate and freezing it. Had a look at buttercream recipe and that says you can store in an airtight container for up to 2 weeks. So will put some in the fridge ready for the visitors.

Athemistia's picture

Just made this and it's on the drying rack, its come out really dark and hardly risen at all? I've made quite a few cakes before not sure why this hasn't gone right. I used vegan butter but I've used this with many cakes and its never stopped it rising

chickens82's picture

Perfect recipe, thoroughly enjoyed at work for a birthday, easy peasy

mrsmongoose4's picture

Absolutely delicious cake and so easy to make! I'm already having requests to make this again :-) 100% recommended recipe

CuriousCook's picture

This type of cake, everyone is always worried that the consistency will be wrong or the sponge will be too heavy or it won''t rise etc etc etc, but I can assure the bakers of this recipe that if you do exactly what this says and use the right amount of everything, then your bake should turn out well. For an extra twist, try Lemon-curd in the middle instead of jam, it tastes really good.

CuriousCook's picture

Yes, as rachelmoss says lemoncurd in this is brilliant, so delicious!

lulublue14's picture

This turned out amazing. I was afraid of the consistency when I had to put the mixture in the tin with a spoon, as I never baked a sponge before, but it is apparently normal! And it turned out sooooo good. Very pleased!

rachelmoss's picture
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Lovely light sponge, very easy to make, will make this again. I added Lemon rind and poppy seeds to the sponge and used lemon curd and cream as the filling.

kandi1's picture
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I used salted butter and 3 large eggs but the still turned out great

Cupcakelicious's picture

I added lemon and orange and lemon zest when putting the eggs. Kept its light and fluffiness but gave it a nice zing

Ravenisdead's picture
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Added chopped strawberry's to the sponge mixture which made the cake taste even nicer!

ladyvxx's picture
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Wow loved making this cake so so easy & looked & tasted amazing. :-D

lozcat74's picture
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I made this cake this morning and finished the cream and jam filling just after lunch. It is now 8pm and my family have already eaten half of what turned out to be a gigantic cake. They love it. My 5 year old helped to make it as it is such an easy recipe and it is absolutely delicious. I hid it in the fridge (real cream in it) and the vultures still found it. Will probably be making this every week.

suzidon84's picture
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A really light, and fluffy sponge. So easy to make too! Will definitely make this again!

dotkew's picture

This is the first thing I made in my new kitchen. I haven't baked for years but this turned out so well, I have the baking bug back. Thank you James (and your Granny) x

sihylands's picture

When I took this out of the oven, the cake smelt very eggy. Like scrambled eggs almost. Is this normal? It was a bit off putting so I threw my first cake out thinking the eggs may have gone off, but the same thing has happened second time round. Does the smell fade when it cools?

sheena1085's picture
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Duck eggs made it super light and I used fat free Greek yoghurt with a touch of icing sugar and vanilla essence to make it a tad healthier! Nom nom nom!

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