A simple Victoria 2-layer sponge. First cake I ever made. Spread buttercream on one layer, jam on the other, and sandwich them together. I also iced mine with a white marshmallow-type icing and decorated it, but that's not traditional or necessary - you can just sprinkle some sugar on top. I'm not an expert baker and tend not to measure my ingredients exactly so feel free to vary the ingredients.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

  • Beat sugar and butter together in a large bowl with an electric mixture until creamy. Sift in flour. Add baking powder and vanilla; beat until well-blended. Add eggs; beat until batter is smooth. Divide batter between two 9-inch nonstick round pans.

  • Bake in the preheated oven until cake layers rise and turn golden, about 25 minutes. Invert onto wire racks and cool completely, about 30 minutes.

Cook's Note:

Thin cake batter with a splash of milk if you wish.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

277 calories; 12.9 g total fat; 77 mg cholesterol; 237 mg sodium. 37.5 g carbohydrates; 3.3 g protein; Full Nutrition