Classic Victoria Sponge Recipe

You might say its the Queen of all cakes The Classic Victoria Sponge cake. The is a reason why its called the ‘classic’ sponge cake. Even in the era when everyone is experimenting with various flavour combinations this still remains the favourite amongst parties, weddings and as little afternoon treat!

Its one of the easiest and more versatile cakes to make. With only 4 ingredient for the cake itself, all you have to remember is to measure them out in four equal parts.

It’s entirely up to you how you want to fill your cake sandwich but in my recipe I will use buttercream and strawberry jam.

Cook Time: 25 minutes

Prep time: 15 minutes

EQUIPMENT

  • Two 8” (20cm) baking tins

  • Greasproof paper

  • Large Bowl

  • Wooden Spoon or electric mixer.

  • Digital Scales

CAKE INGREDIENTS

  • 250 g Margarine softened

  • 250 g Caster Sugar (Superfine Sugar)

  • 250 g self raising flour

  • 4 large Eggs

FILLING

  • 500g superfine icing sugar

  • 250g unsalted butter

  • 100g strawberry jam (I prefer using one with whole fruits) (optional)

  • Few fresh strawberries for decoration (optional)

  • 1 teaspoon vanilla extract (optional)

INSTRUCTIONS

  • Pre-heat your oven to 180°c (Gas Mark 4 or 325°F). Grease and line two 20cm (8 inch) sandwich tins with greaseproof paper. Set aside.

  • In a large bowl, cream together the margarine and sugar until light and fluffy.

  • Add the eggs one at time, ensuring each is mixed through before adding the next.

  • Sift in the flour and gently mix or fold to create a batter.

  • Transfer the batter to your pre-lined tins and bake in your pre-heated oven for 20-25 minutes until risen, golden and a skewer inserted comes out clean.

  • Leave to cool in the tins for 5 minutes before transferring to a wire rack or on counted to cool completely

  • Once cool, I like to slice to domed tops of the cake to achieve a more straight sponge, sandwich the sponges with jam (& buttercream if desired). Top with a little icing sugar and a few fresh strawberries and enjoy.

RECIPE NOTES:

If you wish to use buttercream, mix 300g of icing sugar with 150g of softened butter until light and fluffy.You can also increase the quantities (maintaining a 2:1 ratio) to make extra buttercream for crumb coating the cake before covering with fondant icing.

  • Victoria Sponge Loaf should be stored in an airtight container, and will keep for about 1 week.

  • You can freeze Victoria Sponge, ideally before you jam the sponges together. Tightly wrap your Victoria sponges in cling film and then again in tin foil. To defrost, remove from the freezer and allow to warm to room temperature before eating. Do not re-freeze once defrosted, and do not leave in your freezer for more than 3 months to avoid freezer-burn.