Saturday, 16 August 2014

Victoria Sponge Cake

The Victoria sponge cake is probably the easiest cake to make, it's so simple I feel a bit daft even blogging it but here goes.

200g caster sugar
200g unsalted butter, at room temperature
200g self raising flour
250ml double cream
1tsp vanilla extract
4 medium eggs
Your favourite jam

I used two 20cm cake pans

Preheat your oven, I have a fan oven and set the temperature to about 140 degrees but 160-180 degrees would be fine for a regular oven.

Grease and lightly flour your pans

Beat the butter, sugar and vanilla extract together.

Slowly add the eggs one by one to the batter.

Whilst continuing to mix (I used a Kitchen Aid and kept the speed to level 2) slowly add the flour, beat until smooth.

Divide the mixture between the two pans and bake for about 20 minutes depending on your oven. The sponges should be a light golden colour and spring back when lightly touched.

Place the sponges onto a wire cooling wrack. Once the cakes are completely cool whip the double cream.

Spread the jam (I used home made blackberry jam) over one cake and top with the cream, sandwich the cakes together. Dust with icing sugar and you're done!

If you decide to make this cake, let me know how you get on!



  1. I made my first Victoria sponge last week and it was sooo good (blowing my own trumpet there)! Yours looks amazing! Xx

    1. It's always such a great feeling when a cake turns out really well :) x

  2. I love Victoria Sponge its my favorite. Homemade is even better x


    1. There's definitely something very satisfying about eating what you've made rather than shop bought. x


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