Victoria Sponge

Victoria Sponge


75 people made this

This style 'Victoria sponge' is a blast to the past of the much loved English favourite, although called a sponge, it is actually made of a denser style pound cake.


Serves: 1 

  • Cake
  • 1 1/4 (155g) self raising flour
  • 2/3 (155g) sugar
  • 150g margarine
  • 1/2 teaspoon vanilla essence
  • 3 eggs
  • Buttercream
  • 1/2 cup (90g) icing sugar
  • 60g butter
  • 1/2 teaspoon vanilla essence
  • To Assemble"
  • 50ml jam to sandwich the cake

Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

  1. Cake: Preheat oven to 170 degrees C. Place the shelf in the centre of the oven. Line two 17cm sandwich tins with baking paper.
  2. Sieve the flour into a bowl and add the sugar, margarine, vanilla and eggs then beat well with a wooden spoon or mixer until the mixture is light coloured and fluffy.
  3. Divide between the tins and smooth the top.
  4. Bake for 30-40 minutes or until golden brown. Turn onto a cake rack to cool.
  5. Buttercream: Sieve the icing sugar into a bowl then add the butter and vanilla; beat well.
  6. To Assemble: When cool add a layer of jam to the top of one of the sponges, followed by a layer of buttercream on top of the jam. Place the second sponge on top. Dust with a layer of icing sugar if required.

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