Victoria Sponge Cake

My mum came to visit a few weekends ago, and as always brought a cake.  “Just a little something she has made”.  She has a set of recipes she has been baking for over 60 years, she does not use scales anymore, just knows by eye how much flour and sugar is required, they may not look the winning cake for Bake Off, but they taste divine!

So here is mum’s quick and easy Victoria Sponge Cake recipe:-


for the cake
4 eggs
200g Margarine
200g caster sugar
200g self raising flour
1tbsp baking powder
2tbsp milk

for the butter cream filling
100g softened butter
140g icing sugar
vanilla extract (optional)

1/2 jar of jam, the best in the cupboards

icing sugar to decorate


Set the oven at 190C Fan, 170c/gas mark 5
butter 2 20cm sandwich tins and line with baking paper

Place all the ingredients for the cake into a large bowl and mix together then beat until a smooth batter
Pour equally into the 2 sandwich tins and smooth the surface
Bake for around 20 minutes, until they are nicely browned and the top springs back if pressed

Take out of the tins and leave to cool

make the filling

Beat the butter until light and creamy, add the sugar and vanilla extract beating as you go

Spread the butter cream on the top of one of the sponges
Spread the jam on the bottom of the other sponge and sandwich the two together

Dust the top with icing sugar.

Eat and enjoy… It can last for a couple of days in an airtight tin… but only if not found by anyone!!






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