Skip to main content New<> this month
Get the Allrecipes magazine

Traditional Victoria Sponge

Rated as 5 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 636
Original recipe yields 6 servings (1 7-inch layer cake)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.

Footnotes

  • 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


Per Serving: 636 calories; 32.9 80 6.3 113 714 Full nutrition

Explore more

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

Doubled recipe in 10 inch cake pans

Delicious simple Cake! My 8 yo son made this!