Victoria Sponge Cake
Author: lKRi5Hz2R3I
The Victoria Sponge Cake should be light and fluffy. Perfect with Afternoon Tea!
  • 250 g (9 oz) self-raising flour
  • 250 g (9 oz) caster (superfine) sugar
  • 250 g (9 oz) margarine or butter at room temperature
  • 5 medium or large eggs
  • 2½ tsp baking powder
  • Icing sugar for dusting
For the filling
  • Strawberry or raspberry jam
  • 284 ml (10 fl oz) whipping cream
  1. Beat together the margarine and sugar until the mix is creamy and fluffy.
  2. Beat the eggs one at a time into the mixture.
  3. When all the eggs have been added, sift in the flour and baking powder. Beat until smooth.
  4. Grease two 8″ (20 cm) sandwich tins and cover the base of each tin with baking paper. Pour half of the mixture into each of the sandwich tins and bake in the oven at 170°C for 30-40 minutes.
  5. Remove from the oven and allow to cool for a couple of minutes before removing them from their tins. Then allow to cool completely.
  6. Spread a layer of jam on one half of the cake. Whip the cream until stiff and spread onto the cake. Place the other half of the cake on top and dust with icing sugar.
Calories: 393 Fat: 23.2 Sugar: 24.2 Fiber: 0.7 Protein: 4.9 Cholesterol: 84.6
Titli's Tips
There are a few important points to help make your sponge light and fluffy:

- Use both self-raising flour AND baking powder to get the lightness

- Beat the margarine and sugar together really well to incorporate lots of air into the mixture.

- Sift in the flour from at least 30 cm above the mixture to help aerate the flour.

- Keep the oven door closed during baking. A rush of cold air into the oven could make your sponge collapse!

You can also use buttercream for the filling instead of fresh cream if you prefer.
Recipe by Titli's Busy Kitchen at