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


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  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.


  • 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

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Doubled recipe in 10 inch cake pans

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...

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 Vi...

Delicious simple Cake! My 8 yo son made this!