Friday, 31 January 2014

Victoria Sponge Cake

A good ol' fashioned recipe in ounces, the reason for this is my grandmother always told me it was easy to remember the quantities of the ingredients for a Victoria sponge cake recipe as it was the same number of ounces for the sugar, flour and butter and half the number of eggs.

Victoria sponge cake


8 oz (225g) butter
8 oz (225g) self raising flour
8 oz (225g) caster sugar
4 eggs


  1. Preheat oven to Gas 3-4 or 175C.
  2. Cream the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time with a little flour and beat.
  4. Mix in the rest of the flour.
  5. Split between 2 cake tins.
  6. Bake for 30-35 mins, until golden brown and a skewer comes out clean.
  7. Allow to cool in tin for a few minutes before turning out into a cooling rack. 
  8. Spread the jam evenly on top of one cake and place the other cake on top. 
  9. Sprinkle with a little icing sugar. 

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