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Ultimate Victoria Sponge

Ultimate Victoria Sponge recipe

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Fantastic recipe. This cake didn't last long. Very easy and quick to make.
Time Cooking: 0:20

Classic sponge, sandwiched with softly whipped cream and strawberry jam. Perfect for afternoon tea.

I have been tinkering with this recipe and tried using half Stork margarine and half butter to get a really light sponge. I have also tried substituting 40g of the flour for cornflour. It all worked very well and the sponge was indeed very light!


175g unsalted butter (softened)
175g caster sugar
175g self raising flour
1 teaspoon baking powder
3 medium eggs
1 teaspoon vanilla essence
1.5 tablespoons hot water


Cream butter and sugar until it is white.

Beat eggs lightly with vanilla essence.

Add eggs in a trickle while still beating butter mixture. If it looks like it is about to curdle then add a bit of flour.

Mix flour and baking powder and sift twice then add to the butter mixture. Give it a beat to combine.

Add the hot water and mix, to get the mixture to dropping consistency.

Divide between two 8 inch tins that have been greased and floured.

Cook for 20-25 mins at 180c until golden and springing back at sides when pressed.

Leave to cool for a few minutes before turning them out onto wire racks to cool completely.

Spread stawberry jam over the bottom of one of them, then whipped cream before topping with the second sponge.

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