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Victoria Sponge Cake

By graybell (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • 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.
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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 1
    Set oven to 170 degrees.
  • STEP 2
    Mix 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 3
    Pop 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 4
    Bake 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 5
    Remove 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 6
    Once cooled, cut the cake in half (if in step 3 you used 2 cake tins, ignore this step).
  • STEP 7
    Make butter cream icing, and spread this on the cooled cake along with some jam (I prefer raspberry), and dust with icing sugar to finish.
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    Rating: 5 out of 5.1 rating
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