Classic Victoria Sponge Recipe
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 240 g Unsalted butter (Room temperate | Plus extra for greasing)
- 240 g Caster sugar
- 4 Eggs (Medium, free-range)
- 240 g Self-raising flour
- 175 g Raspberry jam
- 15 g Caster sugar
Method
- Get prepared: Grease and line the base of 2 x 7” loose based cake tins.
- Preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6.
- Make the cake batter: Put the butter and sugar into a large bowl and beat together until very light and fluffy. It is ready when you notice the colour has become lighter. (Use an electric hand whisk or stand mixer if you have one.)
- Scrape down the sides and bottom of the bowl so no mixture is stuck. Break in the eggs and beat very well. (It will begin to look a little split and odd at this point, but have faith.)
- Now add the flour and, using a spoon, mix this in thoroughly by hand. (Don’t use the electric whisk if you have been using one.) Be sure there are no pockets of flour left in the mixture, especially at the bottom of the bowl.
- Get ready to bake: Share the mixture evenly between the 2 prepared tins. Smooth out and bake in the middle of the oven for 20-25 minutes or until a skewer comes out clean from the centre of the cake.
- Cool down: Leave to cool in the tin for 10 minutes, then turn out onto a rack to cool completely.
- Assemble: Sandwich together with the jam and sprinkle with the caster sugar.