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Member recipe

Perfect Victoria sponge

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Cooking time

Prep: 10 minutes Cook: 25 minutes

Skill level



Serves 8

A light, tasty sponge cake- easy to make and alter with new flavours!

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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

  • 300ml double cream
  • Jar of raspberry jam
  • Icing sugar to dust on the top


  1. Put all the cake ingredients into a large bowl

  2. Using an electric hand wisk, mix until light and fluffy.

  3. Heat the oven to 180C/170C fan.

  4. Line two cake tins (around 20cm diameter) with baking paper

  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.

  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.

  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.

Comments, questions and tips

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13th Nov, 2015
this came out very well. i used buttercream instead for the filling, just delicious.
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