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Member recipe

Victoria Spongecake

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(2 ratings)

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Serves 6

A lovely light Victoria Spongecake

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  • oil, for greasing
  • 200g/7oz butter
  • 200g/7oz caster sugar
  • ½ tsp vanilla essence
  • 4 free-range eggs
  • 200g/7oz self-raising flour, sifted
  • ½ jar strawberry jam
  • 175ml/6fl oz double cream, whipped
  • 2-3 tbsp icing sugar


    1. Preheat the oven to 190C/350F/Gas 5. Grease and line 2 x 20cm/8in sandwich tins.
    2. Mix the butter, sugar and vanilla essence in a bowl or food processor until well combined.
    3. Slowly beat in the eggs one by one. Fold in the sifted flour and carefully pour the mixture into the prepared tins.
    4. Bake for 20-25 minutes until golden-brown. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.
    5. Turn the cake out onto a wire rack and set aside to cool.
    6. Spread one cake with the raspberry jam, followed by a layer of whipped cream. Cover with the raspberries and place the other cake on top.
    7. To serve, dust with icing sugar and cut the cake into slices.

Comments, questions and tips

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6th Dec, 2012
Very easy recipe to follow and one of the best recipes i have used for making this kind of cake.The whole family love it.
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