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.
(27 votes)
Cook: 1 Hour 10 Mins
Serves: 10
Price: 24p per serving
Nutritional Information
Each 106g serving contains
Energy
1688kj
403kcal
1688kj
403kcal
20%
Fat
22g
22g
High
31%
31%
Saturates
13g
13g
Med
65%
65%
Sugars
30g
30g
High
33%
33%
Salt
0.7g
0.7g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
1592kj/380kcal
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.