Victoria sponge

  • Servings: 6-8
  • Prep Time: 15m
  • Cook Time: 15m
  • Ready In: 2:00 h
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Classic Victoria sponge simple ,or decorated in seasonal berries and chocolate.


250g egg (about 5 large eggs, 6 medium) This is a weigh the egg method and use the same amount of other ingredients.

Same weight self raising flour

Same weight butter

Same weight sugar

2 teaspoon baking powder

2 tablespoons milk


Buttercream filling:

200g butter

400g icing sugar

Splash of milk


Set oven at 190c.  2 x 8” sandwich tins lined with greaseproof paper.

Weigh the eggs to find the weight of other ingredients.

Cream butter and sugar together.

Beat eggs in to butter and sugar.

Sift flour and baking powder in and gently fold in.

Once combined divide between 2 tins

Cook approx 15 – 20 mins.

When cooled

Spread jam on both sides of the cake.

Make buttercream, spread on bottom layer then put top on.

Submitted by Helen Flexley

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