Member recipe
Member recipes are not tested in the GoodFood kitchen.

Perfect Victoria sponge

By Izzybakes (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8
A light, tasty sponge cake- easy to make and alter with new flavours!
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Ingredients

For the cake

  • 8oz self raising flour
  • Level teaspoon baking powder
  • 8oz caster sugar
  • 8oz stork
  • 4 free range eggs
  • Couple drops of vanilla extract

For the filling

  • 8oz self raising flour
  • Level teaspoon baking powder
  • 8oz caster sugar
  • 8oz stork
  • 4 free range eggs
  • Couple drops of vanilla extract
  • 300ml double cream
  • Jar of raspberry jam
  • Icing sugar to dust on the top

Method

  • STEP 1
    Put all the cake ingredients into a large bowl
  • STEP 2
    Using an electric hand wisk, mix until light and fluffy.
  • STEP 3
    Heat the oven to 180C/170C fan.
  • STEP 4
    Line two cake tins (around 20cm diameter) with baking paper
  • STEP 5
    Evenly distribute between the tins, and put in the oven for 20-25 minutes, until golden brown in colour. When a skewer is inserted, it should come out clean.
  • STEP 6
    Take out the oven and leave to cool for 10 minutes. Then remove from the tins and leave on a wire rack until completely cool.
  • STEP 7
    Whip the cream with an electric mixer until it thickens up so it can hold its shape. Spread a couple of tablespoons of jam on one side of the cake, the cream on the other. Sandwich together, and finish with a dusting of icing sugar.
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    Overall rating

    Rating: 5 out of 5.1 rating
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