Classic Victoria Sponge

I’ve realised that I have never posted a recipe for a Victoria Sponge which seems odd as we bake one once a week at my house. This is the recipe my mum uses and not only is it really easy but it is probably the nicest sponge cake I have ever eaten. I hope you like it!


  • 4 eggs.
  • A single teaspoon of vanilla essence.
  • 200g of self- raising flour.
  • 25g cornflour.
  • 225g of caster sugar.
  • 225g butter. Make sure you have the left the butter out for a few hours to soften.
  • Milk if required.


  • 2 round cake tins.
  • wooden spoon.
  • wire baking rack.


  1. Weigh out the ingredients.
  2. Heat the oven to 180 degrees celsius.
  3. Grease and Line two round cake tins.
  4. Cream the caster sugar and butter together.
  5. Add the vanilla essence.
  6. Add an egg and mix in.
  7. Add a spoon of flour and mix in.
  8. Repeat six and seven until all the eggs are used up.
  9. Add the remaining flour and cornflour and fold into the cake mixture.
  10. Once everything is mixed together pour half of the mixture into each tin. If the mixture is too stiff you can add milk at this point.
  11. Bake for twenty-five minutes. The cake is cooked when you press the top and it bounces up again.
  12. Using a knife separate the cake edge from the tin.
  13. Push the cake out of the tin and leave to cool on a wire baking rack.
  14. Meanwhile make butter cream. See: Brilliant Butter Cream for further instructions on this.
  15. Once the cake has cooled spread jam on the flat side on one of the halves and buttercream on the flat side of the second cake.
  16. You can now decorate the cake as you wish. A simple dusting of sugar is often very pretty and stops the cake being too rich.


Top Tip: You can also use this mixture to make cupcakes.



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