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  • Writer's picturePoppy

Classic Victoria sponge

An old time classic that anyone can bake! Switch things up by swapping strawberry jam for raspberry, you could add slices of fruits in the middle, or even add ground coconut! I do not have self-raising flour due to the lock-down so if you have that use it instead and only include 0.5 tsp baking powder.


8 oz unsalted butter, room temp

8 oz sugar (I used golden caster)

8 oz plain flour

4 medium eggs

2 tsp baking powder

2 tsp vanilla extract

For filling: 2.5 oz butter, 3.5 oz icing sugar (more/less to taste!) and jam of choice.


Step 1] Preheat oven to 170 C fan and line two 8 inch round tins

Step 2] With a wooden spoon mix together the butter and sugar

Step 3] Add the eggs and vanilla and stir until just combined

Step 4] Carefully stir in the flour and baking powder until just combined

Step 5] Put half of the mixture into each tin and gently flatten down until they are level, and bake for 20 minutes. You will know if the cakes are done by gently pressing the top - if they spring back, they are ready!

Step 6] Leave to cool for 5 minutes before moving to a cooling rack.

Step 7] Decorate as desired! Try mixing the icing sugar and butter together then spreading on the cake, followed by a layer of jam. Carefully place the second cake on top and voila!

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