Victoria Sponge

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Bake-off technicals

Community Member

Difficulty

Easy 👌
5
min.
Preparation
25
min.
Baking
20
min.
Resting

Ingredients

Pieces:-12+
225 g caster sugar
eggs
225 g self-raising flour
2 tsp baking powder
225 g butter
jam, raspberry or strawberry
whipped double cream
Metric
Imperial
  • Step 1/6

    Preheat the oven to 180°C and grease and line two 20cm/8in sandwich tins.

  • Step 2/6

    Cream together the butter and the sugar.

  • Step 3/6

    Crack the eggs in one at a time, slowly adding some of the flour as well. Add the baking powder and mix well until everything is fully incorporated and you are left with a smooth mixture and lightly drops of the beaters when you lift them.

  • Step 4/6

    Divide the mixture between both tins and bake in oven for 20-30min or until risen and pale golden. They should be springy to the touch and come away from the edges easily.

  • Step 5/6

    Set aside to cool for about 10 minutes, then turn the cakes out of their tins and place onto a cooling rack.

  • Step 6/6

    When cooled, invert on cake layer onto a plate and spread with jam. It is optional to add a layer of whipped cream too. Then sandwich together with the second layer, top side up, and sprinkle with icing sugar.