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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paganini's picture
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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!

tc1980's picture
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Very nice recipe which resulted in a delicious cake

yummymummy31's picture
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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)

911mum's picture
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This recipe never lets me down and everyone who gets a piece wants more.

It is still my husbands favourite cake!

gemr22's picture
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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 :)

jp1981's picture

Have used this recipe a few times now and it always turns out well. I use Duck eggs for a really light sponge.

strongmansj's picture

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!! :-)

gizmo666's picture
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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 :)

gillywomble's picture

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.

bonbon-1975's picture
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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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