Victoria Sponge Cake

Equipment

• sandwich tins (for the 8s version of the recipe below, 2 8inch or 20cm sandwich tins are ideal)
• electric whisk, for ease - nice but not necessary

Oven Temperatures

preheated oven, 180C 350F, GM4

Ingredients

• 200g or 8oz self raising flour
• 200g or 8oz caster sugar (preferably which has had a vanilla pod stored in it for the last 3 months)
• 200g or 8oz softened butter or margarine
• 4 large eggs

Note that this recipe is all in 2s (if you consider the egg to be 2 oz of fluid.) Therefore it is easy to scale up or down.

Instructions

1. Grease and line cake tin.
2. Cream together butter and sugar till very pale, light and fluffy.
3. Beat eggs.
4. Beat eggs into the butter and sugar mixture, adding a little flour to prevent it separating.
5. Fold in remaining flour, gently.
6. Pour into tins and smooth tops with a knife.
7. Bake in moderate oven 180C, 350F, GM4 for 25-30 minutes or until a sharp knife comes out clean or until well-risen, golden brown and firm.
8. Allow to cool for a few minutes before turning out on to a wire cooling rack.
9. Fill with jam and butter cream filling.
10. Dust with icing sugar

Links (to icings etc)

• butter cream filling

• Back to my homepage
• Back to the recipes index

This page was last updated by Mad Hatter on 3rd December 2002.