Traditional Victoria Sponge

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Description

This is the traditional recipe for a Victoria sponge cake, a much loved English favorite. Serve with buttercream as in the recipe, or freshly whipped cream. Dust with a layer of confectioners’ sugar if desired.

Ingredients

  • 1 ⅓ cups self-rising flour
  • ¾ cup white sugar
  • ¾ cup margarine
  • ½ teaspoon vanilla extract
  • 3 eggs
  • ¾ cup confectioners’ sugar
  • ¼ cup butter
  • ½ teaspoon vanilla extract
  • ½ cup raspberry jam

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
  2. Sift self-rising flour into a bowl; add sugar
  3. margarine
  4. and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon.
  5. Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean
  6. 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely
  7. about 20 minutes.
  8. Sift confectioners’ sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
  9. Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 1 hr 10 mins

Servings: 6

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