Victoria Sponge Cake


Makes: 1 (7 inch) cake

  • 150g (6 oz) self raising flour
  • 150g (6 oz) sugar
  • 150g (6 oz) margarine
  • teaspoon of vanilla extract
  • 3 eggs
  • jam for the filling

For the buttercream:

  • 100g (4 oz) icing sugar
  • 50g (2 oz) butter
  • ½ teaspoon of vanilla extract

Preparation method

Preparation time 30 minutes and cooking time 35 minutes

1. Set oven to Gas 3 / 170ºC. Place the shelf in the centre of the oven. Grease two 7" sandwich tins.

2. Sieve the flour into a bowl and add the sugar, margarine, vanilla and eggs. Beat well with a wooden spoon or mixer, until the mixture is light coloured and fluffy.

3. Divide the mixture between the tins and smooth the top, Bake for 30-40 minutes or until golden brown. Turn onto a wire tray to cool.

4. To make the buttercream, sieve the sugar into a bowl, add the butter and vanilla and beat well.

5. To sandwich the cakes together add a layer of jam to the top of one of the sponges, followed by a layer of cream on top of the jam, finish by placing the last of the sponges on top. Dust with a layer of icing sugar if required.