Recipes
Recipes

Victoria sponge cake

A baking classic, this Victoria sponge cake recipe is ideal for special occasions.

A baking classic, this Victoria sponge cake recipe is ideal for special occasions.

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(27 votes)
Cooking Time

Cook: 1 Hour 10 Mins

Cooking Time

Serves: 10

Cooking Time

Price: 24p per serving

Nutritional Information

Each 106g serving contains

Energy
1688kj
403kcal
20%
Fat
22g
High
31%
Saturates
13g
High
65%
Sugars
30g
High
33%
Salt
0.7g
Med
12%
of your reference intake.
Typical energy values per 100g:
1592kj/380kcal

Ingredients

225g softened butter

225g caster sugar

225g self-raising flour

4 eggs

100g raspberry jam

Method

1
Pre-heat the oven to 180C/160C Fan/Gas 4.
2
Grease 2 x 20cm sandwich tins and line the bases with baking paper.
3
Beat the butter and sugar together until really light and creamy.
4
Sift the flour. Beat eggs into the butter and sugar, one at a time, adding 1 tbsp of sifted flour with the last two. Fold in the rest of the flour.
5
Divide the mixture among the cake tins and bake for 25-30 minutes, or until the tops spring back when lightly pressed.
6
Turn out of the tins and leave to cool completely on a wire rack.
7
Sandwich the cakes with raspberry jam and sprinkle the top with caster sugar.