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Granny's Victoria sponge

Granny's Victoria sponge

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(69 ratings)

Prep: 20 mins Cook: 20 mins

Easy

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

  • Sponges can be frozen before filling

Nutrition: per serving

  • kcal599
  • fat40g
  • saturates23g
  • carbs56g
  • sugars38g
  • fibre1g
  • protein6g
  • salt0.35g
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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

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 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.

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Comments, questions and tips

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Comments (98)

jacy1931's picture

Granny would not know what 200 grams of sugar means. Any chance of translating to lbs and ounces, or cups?

kezza86's picture

200g of sugar etc is just under 7 ounces. (But a quick Google search could have told you that.)

This recipe works best when you use equal amounts of egg, butter, flour and sugar, so the best bet is to weigh out four eggs and then use the same measurement for the rest of the ingredients.

Gilberjenn's picture
5

This was delicious and very easy. Like some others I'd either use a smaller tin or increase the recipe a little as it made two very flat cakes.

delicousfoods's picture

I found that greasing and flouring the tin did not work well first time so proceeded to use baking paper for the base. I also found the cake took between 17-18 to keep it moist. Very tasty cake

ScummyMummy's picture

Love this recipe, dead easy in a mixer.

cattwoman33's picture

i tried the above recipe and is delicious. I used stork butter and it came very fluffy.

Thank you

Michelle G's picture

My first attempt at a Victoria Sponge cake and it came out really well. I used an 8 inch tin and the cake was about 3 inches tall which was perfect. I made each cake seperately as i only had one tin. I heeded the advise on have equal amounts of flour, butter, eggs and sugar so weighed the eggs first (got 107g) and then used the same weight for the other ingredients. The consistency surprised me as it was pretty thick but as it baked it smoothed out. For the 2nd cake i shifted the flour into the mix and i think i got a slightly better rise (gently folding it in with a wooden spoon). I also read that spreading the mix with a bit of a dip in the center should give a flatter cake but didnt get it flatter 2nd time around. The jam and cream make up for it when the cakes are stacked.

kateangel's picture
3.75

Lovely! Turned out well :)

nigelwalsh's picture
5

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
5

Thank you very much for the recipe. It works on first trial.

natasha4995's picture
5

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
5

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
5

I used salted butter and 3 large eggs but the still turned out great

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Questions (1)

pretzelgirl's picture

I am looking for a Victoria Sponge for a two tier birthday cake with rolled icing decoration - will this one be dense/ solid enough not to collapse under the weight? Anybody tried this before? Thank you!

Tips (1)

pippagoodfood's picture
5

I made three tiers instead of two, to achieve a more impressive look, as it would be quite a small cake otherwise, especially considering that it is only 20cm in diameter. I also found that I needed to extend the baking time to 24 minutes.

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