Victoria Sponge Cake

I made this cake for the international festival and I cant cook or bake to save my life but this cake actually came out great! out of all the dishes there this one was the talk of the room and everyone enjoyed it. Granted it did take extra time to bake compared to how much time the recipe requires and it did get a little difficult when the top started to slide a little. Overall, adding strawberries in the middle and whipped cream with a circular design of strawberries sliced on top made it look very professional. It is an easy cake to bake even for someone like myself and its very tasty and I highly recommend it!!

I am sorry this is not a good recipe for Victoria Sponge. The consistency is correct but it is much to greasy and tastes of nothing but butter. I lived in Ireland and this is a popular sponge there. I wouldn't serve this to anyone familiar with a true Victoria Sponge.Sorry, I hate leaving bad ratings.

This is a good recipe for a butter type cake (nice and rich), but I would not call it a spongecake. A true spongecake is made without butter and very, very light. A typical English treat usually filled with jam and topped with cream.

This was my first victoria cake ...It turned out wonderful..only thing is i used 1/4 quarter cup of butter..used the same measurement for other ingredients.

I made this for my fiance the other night and was received well! Easy to make and it tastes good :)

This cake was absolutely delicious. I layered it with whipped cream and strawberries for a classic treat. The flavour was just right and texture deliciously moist. Makes a perfect Victoria Sandwich!

made this with gluten free flour and it was totally yummy, i also put jam and butter icing in the middle and lemony butter icing on the top, it went down very very well with the family thats for sure! :D

I did not care for this recipe. It should contain equal parts of butter sugar and flour. 225g of butter is way too much - tried it and wasted all the ingredients on a greasy mess

Didn't rise and needs more sugar. I had to make a very sweet sauce to save this "sponge cake" and with the poor outcome I'm going to pass on this recipe all together.

excellent,my first attempt at making a sponge and it was so light and delicious the whole family couldnt believe id made it.brilliant

This came out so oily and tasteless. I really didn't like it took an extra 15min. to bake. When i served it no one finished it. I definiately won't make this again.

Traveling back & forth to the Northern England, when there I have learned that British definitions of foods can be worlds apart from the USA. Trust me, it has taken a lot of getting used to cooking "his way" The texture of British "sponge" is just that, looks like a sponge when cut. Baked items are nowhere near as sweetened as ours. They use a lot of custard and double cream(whipping cream)and jams to add the sweetness. This was originated for "English Tea Time", think of the sweetness of a scone, jams and preserves are used with those also. The biggest thing I learned is that just about everything over there is made with self-rising flour. The key to whether using the baking powder with all purpose flour or self rising, fold in! over mixing, or hard mixing will lose the rise. ***********yes, for this recipe, USE 1/2 BUTTER. ****will rise better, be lighter with no greasiness

A very delicious sponge cake substitute for those of us who do not feel like they have time or eggs to use 6 separated eggs in a recipe, which is what most real sponge cakes call for. I followed the recipe except used only 1/2 the amount of butter, as in 1 stick instead of 1 cup, which seemed excessive when I first read the recipe. I am wondering if there was a typo and she meant to say 1 stick. It is very good for the purpose for which I used it: strawberry shortcake.

good, but way too much butter. prbably 3/4 of even half the amount would be enough

Needs way more sugar. It was quite bland. Also I substituted 1 cup butter with .5 cup butter and .5 cup margarine, and it worked fine.

I followed the recipe to the letter and half of it stuck to the bottom of the pan despite the parchment paper I used and it was so greasy inside and heavy. I have no idea what went wrong.

Very nice light cake. I filled it with mixed berry jam and a little whipped cream, delicious!

I turned this recipe into strawberry shortcake and added strawberry puree to the batter to give it more of a pink color.

I like this cake, although it's heavier than a traditional sponge. Instead of cream or jam, etc, I brushed some melted butter on top and sprinkled on a mixture of cinnamon and sugar. A lovely cake to have with tea or coffee. :o)

creates one heavy and extremely greasy mess. Nowhere near as much butter is needed, I just wish I had read the reviews. It took double the time to cook through and it was so greasy and bland.

The quantity of butter is excessive. The cake was way too sweet and wouldn't cook thoroughly. Never again!

not good

Really bad I'm sorry but this wasn't sponge cake it was way to floury and was way to chewy sorry but not at all what I expected

Some people are saying that this cake is disgusting but they are wrong.DELICIOUS!!!!!DELICIOUS!!!!!!!!!

I struggled with this recipe a bit. Took several tries to bake it to the perfect consistency. Must try again and pay better attention!

I give this 3 stars for a few reasons. 1 - I wouldn't really consider this a "sponge" cake...2 - as others have said, the cooking time is not quite enough, it does take longer...and 3 - even though there are some issues, it is a very easy cake to make, it has a wonderful flavor and texture, and it can be dressed up in so many ways with powdered sugar, whipped cream, fresh fruit, compote...or any combination.

Good for what is supposed to be, but like others have said, not too much flavor. Definately not the right texture for an ice cream cake.

Tasted alright, but I would definitely need to make two batches in order to layer anything.

A disaster....way too much butter!

The cake was actually 4 stars, but I only used half of the amount of butter - actually, I used vegetable spread - suggested so I suppose that it wouldn't have been that nice if I had just followed the recipe, so I have to take a star off for that. This aside, I followed the method and, based on the result, I have to say that it was faultless. The cakes were fluffy and light without the need for separating a silly number of eggs. I didn't actually make a Victoria sponge but used this as the basis for a sponge rainbow cake and will now always refer to this when trying different sponge cakes.

This cake has all the correct proportions of a classic Victoria Sponge. Equal proportions of butter, flour and sugar with 2 eggs. The addition of milk has worked surprisingly well in my oven. That's something I never added when making this in my youth in England. As for this not being a true sponge, the other type of sponge is what we knew as a "fatless" or "whisked" sponge, often used to make swiss rolls and plain sponges. But trust me, this does very much resemble the classic Victoria sandwich cake of my English childhood.

Just awful. I just threw out a fortune in good ingredients. The 4.5 star review led me to believe it was a winner. My kitchen reeks of sweetened melted butter since that is what you end up with. Even the pictures show a ring of it on the bottom. This recipe shouldn't even show up in a search. Beware, find another recipe.

Very oil cake and it doesnt rise wont make again

My husband made this yesterday and there was none left after we were done. I wouldn't change a thing. Very tasty!

This was a wonderful cake. My fiancee hates icing-full cakes, and this was perfect for his birthday. Put some strawberry sauce on top, and he wanted more and more. It just went very flat, after I took it from the oven, though. Perhaps more time next time?

I'd never made Victoria Sponge before, but this was seriously easy to make. I sliced it horizonally and filled the centre with M & S strawberry jam and real whipped cream. My English friend declared it fantastic.

This was okay. Very very rich and I like cake, so that is pretty rich.

Excellent recipe! I've been attempting to bake cakes from scratch for years and this was the first time it was successful! Cake was absolutely delicious. Instead of using 1 cup of confectioner's sugar, I did 1/2 confectioner's with 1/2 white sugar, and substituted the vanilla extract with pure lemon extract. Very easy to make and quick too!

very greasy cake. will not make again

It was the best sponge cake I ever had and it is easy to make

do'nt know what I did wrong, but it would not cook! 45 mins...still uncooked in centre, lovely taste though.

this cake was great but not what I think of as a sponge cake!

I followed the recipe and the cake turned out kinda like a pancake (1 cm thick). I double checked everything and tried again, same issue. However it does taste nice :)

didnt rise, pretty poor cake realy

I made this cake for my grandparents without any frosting and just added raisins and walnuts. Everyone present loved it, especially my grandparents! It was so fluffy, soft, and one of the best Victorian sponges. Could make this absolutely scrumptious cake billions of times!

Tasted really delicious & finished within 5 mins of cooling. It's a bit too small tho, it even shrank after being removed from the oven. Wanna bake another but bigger.

It came out really yummmmm. Thanks to the team.

It wasn't good. It didnt seem like it was supposed to be made like that. sorry.

Too much butter and a flat cake.

This recipe is quick and easy to bake and is a hot with everyone who has tasted it. I have read the review stating that it is not a true victoria sponge and tastes nothing of butter. But I beg to differ on the taste aspect it is awesomely moist and tastes awesomely buttery.

Came out so perfect Thank you

Yes, I just whipped both the eggs with a whipping blade before adding it into sugar butter combo. My batter did not had a frothy texture , yet the outcome was quite relaxing. My best cake ever. I am still learning though.

I cut the butter in half and it came out perfect.

All it tastes like is butter. Don’t pick this recipe, it is not a fluffy sponge cake, it tastes like it’s covered in popcorn butter and was not good. Pick another recipe!

I followed the recipe exactly,no changes . But end result was I thought it was too buttery , maybe a little bit more of flour could have yielded less oily/buttery . I could eat only a few bites. But but it was moist obviously and otherwise tasted fine.sorry

Super delicious,but it came out very flat!!!I don't know why.I WILL TRY IT AGAIN

I did not care for this recipe.

Easy and delicious!

I used the exact ingredients and oven temperature, yet this didn't rise properly (and I beat the butter and sugar until very light and airy). This also needed way more time in the oven than stated...wish I read the reviews before I began! It's a butter cake, not a sponge. Tastes good; doesn't rise enough.

Great buttery taste. Exactly what I was looking for to make strawberry short cake.

Way, way too much butter. I cut butter amount in half keeping other ingredients the same. Still came out like a fried cake with butter foam around the edges. 1/4 the amount of butter should be about right. Still tasted good despite the greasy donut texture. Does anyone edit these recipes?? Steps 3 and 4 essentially the same.

Very heavy cake that needs a sauce. I made a blueberry & blackberry sauce. It was good, but not something you'd make often. Don't know if I'll make again or not.

This is my favourite recipe.... BUT ONLY if you live in the UK or use British flour (self raising is best and no baking soda)... British flour is heavier and will absorb more fat... I have tried this recipe in Canada and now in Israel with the same results... it is way too much fat for the local flours!!!

I find the temperature of the over is too high for this cape. I had it on thermafan of 180 degrees C and the cake still burned. 200 degrees is definately too high

yummy

It sorta worked. It tastes good, but did not come out very high (this could probably be prevented by using a not-so-wide baking pan). Texture is like a typical victoria sponge cake. Very Buttery though.... do u think i should double the recipe to get a bigger cake? hmmm....

My 9 year old wanted to make a petit fours so we were looking for a good base cake recipe. She decided on this one and had no trouble making it. We mad it in a 9 x 13 pan to make a very thin cake which we were able to cut with cookie cutters and slice in half for layers. It was a very simple easy to handle cake, exactly what we were looking for. The flavor was not outstanding (could be tweaked easily) but as a base for our petit fours it was perfect.

I alternate the butter with half cup of oil, reduced the sugar into 2/3 and added a half cup of grated coconut and it comes out delicious, the rating is after the alternation :)

I followed the recipe and directions, but i think i messed up somewhere along the lines; it was a dense cake and i was expecting a light and fluffy one.

I followed some other advice and cut down on the butter. I made whipped cream to frost the top and added fresh strawberries. I served it at a church party, and I received lots of compliments including they thought I bought it from a bakery! Only complaint was there wasn't enough to go around. I was requested to make it again, and I plan on it!

It was a little too buttery. Next time I will cut down the butter. But overall it was a easy and good.

Too dry. But tasted nice all the same .

Greasy pancake.

very good

It did not rise and was far too greasy. Definitely needs less butter

It might have been okay had I used the right size of pan. It didn't specify and I use a 10 inch springform (which sadly leaked a little). Please specify in your recipe, size of cake pan. It did come out somewhat spongelike but kind of thin - not like one could cut it in half and spread jam. Burned a little around the edges. Very labor intensive for a rather poor result.

I added salt!! Went flat, too greasy but had decent flavor. Doesn't look like the Victoria Sponge I've had in the UK.

I made this cake for an Easter dessert. I don't usually make cakes, but I thought I would dust off my mixer. DON'T MAKE THIS CAKE! During this time of Covid-19 Pandemic we are trying to conserve food without waste and here I have to waste a whole cake that took half a pound of butter. It was actually swimming in butter. I baked it for an additional 15 minutes which solidified the butter on the bottom. I should have know something was wrong with the amount of butter, but I don't make cakes from scratch.

I’ve done this recipe before as I like it but only now realize it says “confectioner sugar” that’s powdered sugar. And i used granulated sugar as it’s a cake either this helped or I made a genuine mistake idk

loved this recipe.... before this brownies used to be my fav.... now... this is my most fav cake...EVER... i keep making it all the time.... n everyone has loved it so far!!

This is an ok cake. It didn't rise any when I made it (granted I was in Denmark so the altitude may have had something). It also really needs the jam inside otherwise it is a bland boring cake.

I used tis recipe for the first time to make a cake from scratch I'm always doing box cake. Tis thing came out moist and delicious I barley got a piece my family gobbled it up

I loved it! It tasted very nice, and I made it for my vertical layered cake! It was very crumbly and cracked a bunch when I was rolling it, though. I will likely not use it for a cake, but maybe for a different purpose!

I used this recipe to make a chocolate walnut cake and the result was amazing! The cake is soft, spongy and delicious. I added chocolate powder, choco chips, crushed walnuts and a little walnut paste for flavour. I also used a little less butter than what is mentioned in the recipe. I would love to make this cake again, it is the perfect recipe for a chocolate walnut cake. I will use this for lamington in the future as well. Alot of other chocolate cake recipes seemed to make a dense, brownie texture but I wanted a sponge like cake so this is the best recipe for it.

It’s really good and moist. Some people like it the way it is, but a handful of my relatives suggested less butter.

Too much baking powder, and still the cake didn't rise that high. It would be an okay cake if it were used to soak rum in it.

The recipe is superb, nice and light. Used cupcake tins instead of a cake tin, got about 14 cupcakes, added pineapple juice instead of milk and topped it with pineapple slices and glazed fruits, for a mini pineapple upside down twist!

I loved the recipe! I just doubled the size and added 1 and a half sticks of butter . The recipe was a bit too small and a bit too much butter if you doubled it but overall the recipe is awesome! This definitely will be me and my family's go to recipe. Even a finger of the raw mixture tasted fresh, and like cream cheese, hahaha. It is still baking but I KNOW it will be great!

This recipe is the WORST. I've tried making it twice. If you're going to make it DOUBLE THE RECIPE. A Victoria sponge cake is supposed to be twice this size. All this recipe did was me off and waste ingredients.

Me and my other half gave it a try, and tho we had issues with it raising in the middle and being ever so slightly burnt on the edges, once we cut those bits off it tasted delicious.

Fantastic ??????

Tried it, but thanks to the helpful comments, I didn’t use too much butter and it turned out quite well... it wasn’t very sponge-y though

I made it the first time and it was very small and thin, but it taste so good! my family finished it in one night. i made it again and doubled the recipe . BEST THING EVER!!! it made it it bigger and one slice was good . with ice cream its better

Way too much butter. Did not like this cake at all, very greasy.

Considering this was my first attempt at making a cake from scratch, this was a super easy recipe to follow. I layered my cake with strawberry jam, whipped cream, icing sugar and fresh cherries. It looked great and tasted rich. The only issue was that the cake did not rise and ended up being only about 1.5 inches high. It did not have that classic sponge look, it wasn’t very airy or light owing to the butter. Nonetheless it was fun to make and my family thoroughly enjoyed it on a hot summer’s day.

WOW! After failing (miserably) at another recipe for sponge cake for a strawberry short cake I came upon this jewel. To be honest, it's idiot proof. I baked my 4 servings in a muffin pan and they came out fabulous! They are soft and spongey with a light, sweet buttery crumb. It's a great recipe and I can't wait to make it again!

I followed this recipe exactly and got a very dense cake so I had to make two to layer because it didn't rise nicely. the flavor is ok, but I probably won't use this recipe again.

Easy to make. Tastes delish

The result of this sponge cake was not what I was expecting. I found it to be very heavy, buttery, and greasy.