Victoria Sponge

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Serves: Makes 1

Prep time: Less then 30 minutes

Cooking time: 30 minutes to 1 hour


  • #For the cake:
  • 250g / 9oz unsalted butter, plus extra for greasing
  • 250g / 9oz golden caster sugar
  • 4 free-range eggs
  • 1 tsp vanilla extract
  • 250g / 9oz self-raising flour
  • #For the butter cream:
  • 250g / 9oz icing sugar
  • 125g / 4oz unsalted butter, softened
  • 2 tsp hot water
  • 1 tsp ground cinnamon
  • #To serve:
  • 250g / 9oz good raspberry jam
  • icing sugar, for dusting

Cooking Method

  1. Preheat the oven to 180C/360F/Gas 4.
  2. For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment.
  3. Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour).
  4. Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour.
  5. Add the vanilla extract and fold in the flour.
  6. Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked.
  7. Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack.
  8. Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy.
  9. Add the cinnamon and mix well.
  10. To serve, trim the top off one of the cakes to make a level surface.
  11. Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream.
  12. Sandwich the second cake on the top and press down lightly.
  13. Dust the top of the cake with icing sugar and serve in generous slices.

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  • This is fab I love it Works really well!!! It went round a treat!!!

  • where is its picture?
    i interest a lot!
    i want to see this....

  • the cake came out okay but u didnt specify how much butter to grease the pan with and as a 13 yr old cooking for the first tim i found it hard to get the cake from the pan

    • Hi, I'm a great fan of victoria sponge, and the way I do it is draw around the bottom of the tin on baking paper or greaseproof paper, cut this out and put in the bottom of the tin. Take a sheet of kitchen roll/paper towel and wipe a small amount of butter or margarine onto it and rub this around the sides of the tin and over the lining paper in the bottom of the tin. Make sure that there is "greasing" in the "corner" of the tin where the sides and bottom meet. When it is cooked leave to cool in the tin for 5 minutes, then carefully run a rounded edged (not pointed so you don't scratch the tin) knife around the edge of the tin. Turn out onto a wire rack (it is upside down) peel off the paper carefully, place a 2nd wire rack on the bottom and turn right way up. Good luck

    • My Mum taught me to butter the tin carefully - it doesn't need to be thick. Then sprinkle a teaspoon (about) of flour in and jiggle the tin around until the flour completely covers the butter with a thin layer. The cake will just about fall out of the tin then. The excess flour can be tipped out into the bin.

      Putting a parchment circle at the bottom is an excellent idea too.

    • spray oil is really good for this

      • I keep the wrapper off real butter after it's finished and keep it folded up in the fridge. Then, when I need to grease something - like a cake-tin - I just rub the butter-paper all over that surface. It's very handy :-)

  • Hi, my cake got burned on the outside and when I took it out, it wasnt cooked in the centre! I had to put it back in oven and it got more burned - I ended up having to cut off the burned bits and was left with all the middle bits, which I have to admit tasted really good. Nice for me and hubby to eat with a cuppa but I couldnt present it to anyone else im afraid!

    • It's so annoying when that happens! You might want to check the temp of your oven--mine runs about 3-5 degrees hot.

  • Recently I have taken to baking again. I have baked several Victoria sandwiches since my baking revival. They were OK. I used this recipe earlier today. I have just had a small slice. Absolutely lovely. So light and tasty. It was a piece of cake to make, so easy. The only thing I would say is I halved the butter cream amount. Half was just right. This recipe will definitely be the one I use. Thanks "Hairy Bikers" perfect.

  • fantastic cake have now used it several times and results are great each time. loved by everyone i have given it to

  • Can you mix the filling using an electric whisk?

    • I make victoria sponge all the time and always mix it in my electric mixer- much easier, and I can do other things while it mixes.

  • another winner from hairy bikers,,thanks

  • can i use a silicone bakeware 2 cook the sponge in ?

  • I've baked this cake twice and about to bake two more. It's a really good victoria sponge recipe. It's easy to follow and tastes great. I would highly recommend it to anyone. But as someone has said previously you only need half of the butter icing. Thank you.

  • this is awesome!! :)

  • Newbie to cake making but shouldn't this have a teaspoon of baking powder in it?

    • I don't think you need baking powder.You have Self raising flour and eggs,which will help the mixture to rise.Adding baking powder might have unexpected results..mixture spilling over into the bottom of your oven.It's something I wouldn't want to clean!

      • I always use self raising flour and baking powder at the same time as this is something my nan told me would make my cake raise more and I've done it ever since (for over 20 years). I've never had problems with overflowage - it doesn't even make much difference - old habits etc :)

  • This is a fantastic cake i have wowed my family with it many a time :D

  • WOW made this cake first time today and its delicious. Will defo do it again

  • Just made these cakes. They look fine although there is not a lot of depth to the cakes. I did think that there wasn't a lot of mixture to spread into two 9" tins.

  • Like Norma b the layers weren't really deep enough for my liking in a 9" tin - I specifically looked this up as a large Vic sponge... I'm either going to remake with a third layer or double the quantity in each layer.

  • I think 4 eggs is too much. Cake has been in the oven for over 40 mins now and the centre is still soggy

    • My grandma taught me to weigh however many eggs I want to use in their shells then use that same weight of sugar, flour and butter.
      This seems to keep the egg ratio perfect and I can choose to make bigger or smaller cakes too!

      • If I wanted to use one 9" tin, how long would it cook it for?

  • Brilliant recipe, thank you for helping me make my daughter's birthday cake!!

  • Made this for my wife's birthday added real strawberries inside and on top. It was delicious.

  • Can i use a large 9inch cake tin as i dont have the sandwich tins. Thanks

  • It says to cook at 180c is that fan oven or non fan oven

  • Beautiful recipe but only make half the butter icing for the middle I made it all and was a bit too much. Also I cooked my cake in a slow oven 150 degrees cent and it turned out perfect. I made the cake in one pan only and cut it in half when cool that worked out fine too.

  • Why has my 9inch sponge turned out to be not very thick?

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