Traditional Victoria Sponge recipe

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Ingredients

1 ⅓ cups self-rising flour
¾ cup white sugar
¾ cup margarine
½ teaspoon vanilla extract
3 eggs
¾ cup confectioners' sugar
¼ cup butter
½ teaspoon vanilla extract
½ cup raspberry jam

Nutrition Info

635.6 calories
carbohydrate: 80 g
cholesterol: 113.3 mg
fat: 32.9 g
fiber: 1 g
protein: 6.3 g
saturatedFat: 9.6 g
servingSize: -
sodium: 713.8 mg
sugar: 53.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 7-inch layer cake

Recipe Note

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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