This is the traditional recipe for a Victoria sponge cake, a much loved English favorite. Serve with buttercream as in the recipe, or freshly whipped cream. Dust with a layer of confectioners' sugar if desired.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.

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  • Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon.

  • Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.

  • Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.

  • Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.

Cook's Notes:

I always use margarine; butter is too heavy.

Substitute strawberry jam for the raspberry jam if preferred.

Eggs can vary a lot in size. For best results, weigh the eggs. They will more than likely weigh over or under 6 ounces. Use equal amounts of flour, sugar, and margarine.

Nutrition Facts

636 calories; 32.9 g total fat; 113 mg cholesterol; 714 mg sodium. 80 g carbohydrates; 6.3 g protein; Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
06/27/2019
I needed a cake for about 10 people so I added servings, but otherwise followed the recipe. This cake was made as a thank you gift for the nurses and doctors who helped me when I was homeless. I love it. Never fails. Read More
(2)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/27/2019
I needed a cake for about 10 people so I added servings, but otherwise followed the recipe. This cake was made as a thank you gift for the nurses and doctors who helped me when I was homeless. I love it. Never fails. Read More
(2)
Rating: 5 stars
06/27/2019
I needed a cake for about 10 people so I added servings, but otherwise followed the recipe. This cake was made as a thank you gift for the nurses and doctors who helped me when I was homeless. I love it. Never fails. Read More
(2)
Rating: 5 stars
12/07/2018
Doubled recipe in 10 inch cake pans Read More
(2)
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Rating: 5 stars
09/25/2018
Delicious simple Cake! My 8 yo son made this! Read More
Rating: 5 stars
05/27/2019
The secret is in the footnote. Weigh -weigh. The other thing is that 7 tins are impossible to find so I used the 9 ones and doubled the recipe....seemed to work. Delicious and is what a Victoria sponge should be. Read More