Victoria sponge cake

Victoria sponge cake

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

By , 21 September 2015
Victoria sponge cake
  • Ready in: 70 mins
  • Serves: 10
  • Price: 24p per serving
Nutritional Info
Each 106g serving contains
  • Fat 22
  • Sat Fat 13
  • Sugar 30
  • Salt 0.7
  • Cals 403
of your reference intake.
Typical energy values per 100g: 1592kJ/380kcal.
  • 225g softened butter
  • 225g caster sugar
  • 225g self-raising flour
  • 4 eggs
  • 100g raspberry jam
  • Pre-heat the oven to 180C/160C Fan/Gas 4.

  • Grease 2 x 20cm sandwich tins and line the bases with baking paper.

  • Beat the butter and sugar together until really light and creamy.

  • 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.

  • Divide the mixture among the cake tins and bake for 25-30 minutes, or until the tops spring back when lightly pressed.

  • Turn out of the tins and leave to cool completely on a wire rack.

  • Sandwich the cakes with raspberry jam and sprinkle the top with caster sugar.