Baking Recipes & Tutorials,

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Ms Taylor


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Classic Victoria Sponge Recipe

Classic Victoria Sponge Recipe

A real crowd pleaser, Victoria sponge is everyone's first choice when it comes to cake. Whether sprinkled with sugar for a simple teatime treat or tiered and bedecked with fresh fruit and flowers for a wedding or street party, the humble sponge cake never fails to delight. Margarine is perfect but if you prefer butter, you'll still get wonderful results, just make sure it is nice and soft. You may find that this recipe calls for a much lower oven temperature than you are used to. Trust me, it's perfect for lovely even bake. 


For the sponge:

4 medium size free-range eggs

Caster sugar (plus extra for sprinkling)

Margarine or butter

Self-raising flour

For the filling:

Seedless raspberry jam


1. Preheat the oven to 150 degrees C (300 degrees F)

2. Place a greaseproof paper circle in the bottom of two 18cm diameter tins

3. Weigh the eggs, shells and all, and take note of this measurement, and crack the eggs into a small bowl

4. Weigh exactly the same amount of first sugar, then margarine and place them together in a large mixing bowl

5. Now weigh out the same amount of self-raising flour and leave on the scales for a moment

6. Cream together the margarine and sugar with a wooden spoon or rubber spatula

7. Add the eggs and mix again -- don't worry if the mixture appears to curdle

8. Finally add the flour and mix again until the mixture is smooth and uniform

9. Divide the mixture between the two tins

10. Bake in the centre of the oven for around twenty minutes, or until the cakes have risen and turned a golden brown colour. If prodded in the centre, they should spring back up again, unpeturbed

11. Remove from the oven and allow to sit on a wire rack, still in their tins, for five minutes

12. Turn out the cakes and allow them to cool entirely

13. When cool, inspect your cakes and decide which is prettiest (this will be your top sponge)

14. Take the other sponge and, either using a cake leveller or a bread knife, cut away the domed part of the cake, so that it is completely level on top

15. Spread the cut surface with seedless raspberry jam, and place the other cake on top, domed side uppermost

16. Sprinkle with caster sugar and serve

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