Granny's Victoria sponge

Granny's Victoria sponge

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(65 ratings)

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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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rockermom's picture
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I made this today and everyone loved it, It was so easy to make and incredibly Lush :)

smallasapeanut's picture
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Halved the recipe and made cupcakes, great success! Lovely, light and moist and will defo use again!

joannefrost1's picture

Sponge was wonderfully light but was in a thousand pieces! Followed all instructions but it stuck to my tins like glue!!
Absolutely gutted, what a mess :-(

liljesscharlie's picture
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brilliant recipe!, made this today with kids for mothersday.
i am awful at baking and previous attempts at cake baking have ended in failure! but followed this recipe and the end result was perfect.... really impressed

woodensp00n's picture

Watching my boyfriend make this cake. He's managed to add the flour first instead of the sugar... Waiting to see how it turns out now :)

mcredd's picture

Add 1tbsp of the flour when mixing in each egg & this will prevent the mixture curdling

r000barb's picture
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I made this the other day- after 20 minutes the cakes were risen and golden brown but still raw inside- I had to leave them for 40 minutes before they were actually cooked by which time the cake was pretty solid.....tins were slightly smaller than 20cm but would it really make that much difference?

louize_anyon's picture
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Really good recipe. Light and fluffy and so simple. Would totally recommend and do again.

nikkihuggins's picture

This victoria sponge was soooo worth the calories!! Easy to do and the results were just as good as the picture. 10/10 will def. be making this one of my regulars.

jollypops's picture
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Very easy and tasty but I would've preferred a slightly lighter sponge

Linnyma's picture
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Made this cake for my husband's birthday as he wanted a cake like his mother used to make. A tall order as i 'd never met her! It did however pass his test and tasted delicious. I used strawberry jam with very thinly sliced fresh strawberries with fresh cream. The texture was light and airy.

emmareid's picture

Love this cake.... beautiful every time

helsers's picture

Brilliant! Easy and delicious :)

louturner's picture
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This turns out great every time. It is lovely and light. I have to make 2 at a time to keep the family happy as it goes so quickly. I use buttercream instead of double cream.

pattiflat's picture

mine didnt turn out as light as i thought it would, i put 4 eggs in but maybe i didnt mix enough, could someone please advise

marionj's picture

My husband used this recipe as he felt like making a cake, he has never made a cake in his life. It was beautiful, better than mine, in fact it was so good it I persuaded him to enter it in our local Fruit, Flower & Vegetable show, only the second time he had made a cake. He was the only man entering and won first prize, the judge commented that it was a perfect sponge, he also won the Best Newcomer Cup. He is now hell to live with. The only change he made was that he used three eggs and not four. Hope you pass this on to James Martin as hubby follows his programme regularly and loves his attitude towards cooking.

flyinglotus's picture
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After commenting (bragging) that anyone can cook, i have finally got around to teaching myself to cook: the instructions were simple to follow, and on first attempt produced a very tasty light sponge.

isabellep's picture
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Delicious, I use this recipe to make cupcakes, they are so tasty!

jamester74's picture
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This Victoria sponge is the very first one I've ever made - it was so easy to make and is light and fluffy. I used cream and raspberry jam - my partner loved it. I'll certainly be making it again.

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