Recipes › Victoria sponge cake

Victoria sponge cake

Preparation Time
15 minutes

Cooking Time
20 minutes

Serves 6-8

This is a classic Victoria sponge cake and is ideal for everything from birthday cakes to an afternoon tea treat. It is quick to prepare and will have everyone queuing for seconds!

By Innovative



175g PURE Multi Purpose Mix
175g caster sugar
175g butter/hard margarine
½tsp PURE Baking Powder

3 eggs, beaten (medium)

Preparation Method

  1. Grease two 7” (18cm) sandwich tins and line the bases with greaseproof paper.
  2. In a mixer, or with a wooden spoon, cream the baking margarine and the sugar together until pale and fluffy. Add the eggs, a little at a time, beating well after each addition.
  3. Fold in half the flour and the baking powder with a metal spoon and once mixed fold in the remainder. (If using a mixer then mix on high speed until smooth and glossy).
  4. Divide the mixture equally between the tins and bake at 180°C (350°F) Gas mark 4 until well risen and firm to touch.
  5. Allow to cool slightly before turning out onto a wire rack.
  6. When cool, the two cakes can be sandwiched together with a suitable filling, such as jam and whipped (soya) cream, buttercream, or fresh soft fruit such as strawberries or raspberries. They can be iced or decorated as you choose.


All-in-one method: Place all of the ingredients in a large bowl and beat until smooth and glossy. Continue from step 4 as above.