Victoria Sponge Cake

Victoria sponge cake layered with strawberry jam and whipped cream topped with icing sugar

Victoria Sponge Cake

Premium ingredients are essential for a light airy sponge. This recipe is for an 8inch sponge, two layers to be exact to sit together.  Victoria sponge is great for a one tiered cake, with multiple layers.  If you want tiered cakes I would recommend a Maderia cake mix.


Different sizes of cakes

For 6 inch reduce 2oz of each ingredient reduce eggs to 3

For 10 inch add an extra 2oz of each ingredient plus 1 egg

For 12 inch add an extra 4oz of each ingredient plus 2 eggs


Note re warm boiled water this should be 1 Tablespoon per 4oz’s of mix


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Victoria Sponge Cake

Victoria Sponge Cake

By December 21, 2017

Victoria Sponge Cake - 8 inch mix

Oven temperatures

Fan Assisted  - 140 Centigrade

Gas Mark 1

Normal electric ovens 275 Fahrenheit

  • Prep Time : 15 minutes
  • Cook Time : 40 minutes
  • Yield : 8-16



  1. Place Castor Sugar (or our Natural Flavoured Icing Sugar) and Margarine into a mixer bowl, blend until light and fluffy.
  2. Add Flavouring and blend.
  3. Add eggs one at a time only add the next egg when egg one is incorporated.
  4. If mix starts to curdle, add a tablespoon of the flour from your weighed out ingredients.
  5. Now add flour and fold in, do not mix in. If you mix in you will knock the air out.
  6. Add warm boiled water and colouring ( amount of colouring depends on how deep you want your colour)
  7. Now divide your mix between 2 x 8inch sandwich pans - use good quality pans.
  8. Pop both layers into the oven at the same time, one on each shelf and bake for approximately 30-40 minutes on low.
  9.  Test with a cake test to see if its baked.

Credits:Carol @ Sugar and Crumbs

Victoria Sponge Cake
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A slice of Victoria sponge cake with cut cake in the backgroundVictoria sponge cake layered with strawberry jam and whipped cream topped with icing sugar
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