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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kellyhall's picture

Thank you so much for this straightforward recipe. I haven't made many cakes before and found this hassle-free vic. sponge satisfying to make and even more satisfying when my friends loved it :)

bluevelvet1972uk's picture
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A fabulous recipe. The whole family loved it. Used some homemade blackberry jam and double cream. What a great teatime treat :-)

kazdunn's picture
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Easy and delicious, light and fluffy - loved by the whole family

debrat's picture
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Yum! I used sponge flour and baking powder. I don't have 2 cake tins so used one for about 40/45 mins and once cooled cut in half. I'll definitely make this again.

superchefpp3's picture
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Very nice, easy cake to make. Thoroughly enjoyed and will make again.

becstick's picture
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5 stars all the way, easy to make, light & fluffy with a really delicate taste (and I'd never have thought I'd say that about my cakes). It's a success every time!

vickyhitchco's picture

I made this receipe last week, and I must say this is the best receipe I have used for making a Victoria Sandwich cake. It turned out too be very light and moist & it went down a treat.
Its also great for making cup cakes (it makes around 13).
Will defo be using this receipe from now on :-)

catcalledcharlie's picture

Highly recommended absolutely classic Victoria Sponge. best recipe I've found-will be my only one from now on-delicious and light1

nickylovell's picture
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A brilliant recipe which turns out well every time and never lasts longer than a day in our house!

squeaksquara's picture
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Made this cake without prior planning at a friends house for his birthday and was delighted by the outcome! Having never made a cake before this was a brilliant recipe to follow and huge success. Beautifully light and soft!

twin4664's picture
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easy to make and lovely.

bobthecarman's picture

The traditional recipe for making a Victoria Sandwich - because the weight of eggs vary - is too weigh the eggs, however many you use, and use the equivalent weight of butter, sugar and flour. Works every time! Great recipe, recommended.

PS When you "beat in" beat well to get plenty of air in and when you fold be gentle and you will get a light fluffy cake to be proud of.

kailua's picture
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I made this yesterday. I thought I'd really messed up by getting distracted and adding all the eggs at once but I carried on regardless and it turned out beautiful. Thank you so much. I love the BBC Good Food recipes - they make it look like I can actually cook :-))

nollafyzzil's picture
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Super easy, worked really well, I used almond essence because I don't have vanilla and it was lovely.

freya82's picture

This is the first successful thing I’ve baked in years. My boyfriend loved it. I can’t wait to try it again.

ginanicola's picture
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Firm weekly favourite, best victoria sandwich recipe i have used, beautiful light sponge, i always use jam and cream.

ceriborley's picture
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One word for this: Lush!
I've made it a few times and it has turned out really well each time. Best made with fresh cream and jam, in my opinion.
Guaranteed to be eaten up in one sitting in my house.

eviemay-003's picture
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Dead easy and turned out perfect. Used butter cream instead of double cream and strawberry conserve. It was delicious. Will be making this again and again.

patch123's picture
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I like this recipe, it never fails and always comes out yummy :)

misspk's picture

First cake I've ever baked and tasted so good. Will definitely bake again.

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