Recipes › Victoria sponge cake
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!
3 eggs, beaten (medium)
- Grease two 7” (18cm) sandwich tins and line the bases with greaseproof paper.
- 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.
- 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).
- Divide the mixture equally between the tins and bake at 180°C (350°F) Gas mark 4 until well risen and firm to touch.
- Allow to cool slightly before turning out onto a wire rack.
- 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.