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. 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

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


Victoria Sponge Cake

1. Pre-heat the oven to 140 C Fan, 275 F, Gas mark 1.

2. Place caster sugar or Sugar and Crumbs Natural Flavoured Icing Sugar and margarine into a mixer bowl. Blend until light and fluffy.

3. Add vanilla extract and blend.

4. Add eggs one at a time and only add the next egg when egg one is incorporated.

5. If the mix starts to curdle add a tablespoon of the flour from your weighed out ingredients.

6. Now add flour and fold in, do not mix in. If you mix in you will knock the air out.

7. Add warm boiled water and colouring (amount of colouring depends on how deep you want your colour).

8. Now divide your mix between 2 x 8inch sandwich pans - use good quality pans.

9. Put both layers into the oven at the same time one on each shelf. Bake for approximately 30-40 minutes on low.

10. Test with a cake tester to see if its baked.

Credits:Carol @ Sugar and Crumbs

Victoria Sponge Cake
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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