Authentic Victoria Sponge

Ready in 40 minutes

Rich, traditional Victoria Sponge filled with Raspberry Jam!

"Great recipe. Absolutely loved it. Made a second batch and substituted 25g of butter for 25ml of olive oil again perfect. This is now the base for all my sponge cakes"

- Jebby

Top-ranked recipe named "Authentic Victoria Sponge"

4.5 avg, 13 review(s) 92% would make again

Ingredients

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4 Eggs
225 grams castor sugar
225 grams self-raising flour
1.5 teaspoons of baking powder
225 Butter
raspberry jam; (but quality stuff as it makes all the difference)

Original recipe makes 12

Servings  

Preparation

- Sieve the flour through into a mixing bowl and then add the sugar, baking powder and eggs!

- Cut the butter into lots of small pieces or slighlty melt (to make mixing easier)!

- Then mix the ingredients but NOT to a paste - you don't need to worry about breaking all the butter down!

- Line 2 tins with non-stick paper and butter and spread the mix evenly throughout and cook for 25 mins at 180 degrees celcius on the middle shelf!

- Allow the cakes halves to cool but place the tins on top to retain the moisture!

- Jam one layer and then sprinkle icing sugar through a sieve on the top of the cake!

Credits

Added on Award Medal
Calories Per Serving: 321 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Authentic Victoria Sponge

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Reviews

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24cm tins are too big... But it's all I had. It came out ok, just a little flatter then I wanted. Will be getting 18cm tins or smaller for the next time.
dave_white_1029 2 months ago
Great recipe. Absolutely loved it. Made a second batch and substituted 25g of butter for 25ml of olive oil again perfect. This is now the base for all my sponge cakes
Jebby 1 year ago
momota 2 years ago
NOt too shabby!
yessicamessicahewitt 2 years ago
Tried this and loved it maybe enough for two cakes :) will be using this sponge mixture again maybe with lemon zest in the mix Cheers
soupmaster 2 years ago
Do we have to beat the eggs too? Please clarify. Thanks.
Nadya1 2 years ago
Great cake and easy to do.
mand66 3 years ago
What size tins should you use please?
Rik66 3 years ago
What size tins should you use please?
Rik66 3 years ago
Great recipe thanks the family adored the fluffiness of the cake, I put in strawberry jam instead of raspberry and I also added whipped double cream.
ColchesterBakerBoy6 3 years ago
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