Granny's Victoria sponge

Granny's Victoria sponge

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(64 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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marianna00's picture
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make this all the time and every time it its eaten within 5 mins! brilliant although i do use 3 eggs and i put icing sugar and vanilla in the double cream to make it a bit sweeter!

disslovecooking's picture
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i made this cake for a family birthday it turned out fabulous rose quite well. i put fresh stawberries on it aswell as jam and i put cream and strawberries on top great recipe everybody loved it
will defo make again

redqueen13's picture
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I made this cake, was very nice but i thought it was a bit too sweet with the buttercream so in future i will use cream

hollym85's picture
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This cake is absolutely WONDERFUL!! I usually don't like what i make, i am very critical of myself, but this is amazing! A firm baking favourite!

veggiefoodie's picture

I made this last night and all I can say is WOW! It's really easy to make and bakes in no time. We ate it still warm from the oven. YUM! Thanks a mil for this tea time (or any time) treat.

nicholas3c's picture
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Absolute yummy, used butter cream instead of the fresh cream, will definitely be making again!

maureenhenry59's picture

wow just took out of oven looks fab.

j3nni3's picture

There are not enough words to describe how yummy this cake is. I decided to make it for my son as a birthday cake and as he doesn't like jam made orange butter cream to fill which was lovely. However, the rest of us wanted to know what it was like with cream and jam so off I went this week and made it again and what can I say it was delicious.... thank you James for sharing a fab cake

tiateddy's picture

Made this cake today and OMG it was really nice, we ate the whole cake ! Every one said it was one of the best homemade cakes they had tasted.

carocrum's picture
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Made this at the weekend with 3 freshly laid duck eggs as they're rather large - beautiful flavour and didn't hang around long enough to go stale!

tinysparkles's picture

cant wait to give this a try! my victoria sponges always turn out heavy.... tins greased but not lined and floured only? does this really work?

calmatt_03's picture
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Superbly easy! Add some sliced fresh strawberries on top of the cream for extra yum.

shazz2's picture
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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 :-)

millicentbystander's picture

Lovely sponge and success first time-would recommend.

nishababy77's picture
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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.

masterchef007's picture

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.

vesta11's picture
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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!

dmtwuk's picture

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

shazan22's picture
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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.

lauraee66132's picture
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Turned out better than my mums!

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