Recipe: Victoria Sponge

Dear Offspring,

There is ALWAYS a reason for cake. Your second favorite cake after banana bread. You like the classics. 

Love from Mom

Victoria Sponge


8 oz / 220 g self-raising flour

1 tsp baking powder


8 oz / 220 g unsalted butter, at room temperature

8 oz / 220 g castor sugar

4 large eggs

1 tsp vanilla essence


Two 9 inch cake tins

Parchment rounds to line the bottom of the cake tins


Preheat the oven at 325 F / 170 C. 

A. Sift the ingredients together into a large mixing bowl, perhaps the bowl for your electric stand mixer. 

B. Add all the ingredients to (A) and whisk with an electric mixer until thoroughly combined (about 10 minutes). 

Tip: Do not skimp on the mixing time!

C. Prepare the tins. Divide the cake batter (B) evenly between the tins. Bake on the middle shelf for 30 minutes. When done, the cake center should spring back when lightly touched with your little finger tip. 

With a palette knife, slide all round to loosen the cake, then turn out into a cooling rack. Peel off the parchment paper. 

When cool, sandwich with any of these of my favorite combinations:

– fresh whipped cream and jam

– fresh whipped cream and lemon curd

– crème fraîche and orange marmalade 

This cake needs no decoration other than a dusting of icing sugar on the top. 


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