Victoria Sandwich Sponge Cake

I use this Victoria Sponge recipe a lot, as it just tastes so good and never seems to fail! My favourite cakes are simple vanilla sponge so this is my perfect mixture, and as it's baked in two 8" sandwich tins, it's really versatile as you can layer it with any filling you wish - jams, buttercream, chocolate, lemon curd etc...

Pre-heat the oven to 180c or Gas mark 4. Grease up your sandwich tins with a bit of butter, and cut out a circle of greaseproof paper - put this into the bases and press firmly into place.

  • 175g butter/margarine
  • 175g caster sugar
  • 3 eggs
  • 175g self-raising flour
  • 1tsp baking powder

Put all the ingredients into a bowl and beat together until it's all combined - but don't over-mix it.

Spoon the mixture into both sandwich tins equally, and level off the surface with the back of the spoon. Bake for 20-25 minutes, and don't open the oven door until it's nearly done unless you smell burning! You need the consistent temperature for it to rise nicely. Simple!

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