Victoria Sponge Cake
- Preparation and cooking time
- Prep:
- Cook:
- About 30 mins to cool cake, but can be used for icing.
- Easy
- Serves 8
Simple recipe that I've been using since I was a child.
Ingredients
Cake
- 4oz Margerine
- 2 Large Eggs
- 4oz Self Raising Flour
- 4oz Caster Sugar
- A few drops of Vanilla Essence
- 1 tsp Baking Powder
Icing
- 4oz Margerine
- 2 Large Eggs
- 4oz Self Raising Flour
- 4oz Caster Sugar
- A few drops of Vanilla Essence
- 1 tsp Baking Powder
- Icing Sugar
- Butter/Margerine
- Vanilla Essence
- Milk
Method
- STEP 1Set oven to 170 degrees.
- STEP 2Mix all the ingredients for the cake together, then beat the mixture hard until it's as smooth as you can get it (in my experience, a lighter coloured mix gives a lighter sponge).
- STEP 3Pop the mixture in a cake tin (or 2 if you'd rather not cut the first in half after baking), and tilt the tin until the mixture is spread evenly.
- STEP 4Bake in the oven for approx. 30 minutes, or until a knife comes out of the centre of the cake clean (ie without any residue).
- STEP 5Remove the cakes from the cake tins (running a butter knife round the outside helps) and pop them on a wire rack to cool down.
- STEP 6Once cooled, cut the cake in half (if in step 3 you used 2 cake tins, ignore this step).
- STEP 7Make butter cream icing, and spread this on the cooled cake along with some jam (I prefer raspberry), and dust with icing sugar to finish.
