Victoria Sponge Cake

Today I am sharing a family recipe for Victoria Sponge Cake that has been handed down to me by my mother, who has been baking it for 50+ years. It is a household favourite and is one of my go-to tasty teatime recipes if I am having people over as it really is simply delicious.

I can make this Victoria sponge cake quite well, but it does not really compare with my Mum’s … I bow down to her in all her cake making abilities, but thought I would share it so that you can give it a try and taste the happiness and love too!

Part of the inspiration for this generational/family post came from Patience Brewster (an artist and designer of handmade and handcrafted unique gifts and ornaments – they shared their family owned company and philosophy which got me thinking about those family traditions that get passed down, one of those often being food. So, while I share my Mum’s recipe, do take a look at the Patience Brewster unique gift page, I personally am so drawn to the beautiful stationery. Enjoy!

victoria sponge 1

All ingredients weighed out and ready to go – remember you need to weigh the eggs first!


large eggs (2 if using 6 inch tins or 3 for 8 inch tins)

soft margerine – same weight as the eggs

self-raising flour, sifted – same weight as the eggs

caster sugar – same weight as the eggs

1 tsp vanilla essence

1 tsp baking soda

jam for filling

icing/confectioner sugar for dusting

x2 round cake tins (either 6in or 8in)

the sugar, margarine & vanilla essence

The sugar, margarine & vanilla essence creamed together until fluffy


Heat oven to 325 F

Weigh the eggs

Grease and flour, or grease and line the bottom of the tins with baking parchment

Weigh out the sugar, margarine and flour to the same weight as the eggs

Flour and baking powder sifted - egg & 1 tbsp of flour being added to creamed sugar misture

Adding 1 egg & 1 tbsp of flour at a time to the creamed sugar mixture

Sift the flour and baking powder into a bowl and set aside

In another bowl, using a electric whisk/mixer, cream together the sugar, margarine and vanilla essence until fluffy

Add one egg at a time with one tablespoon of the flour to the electirc mixer and combine – keep doing this for each egg

Add the rest of the flour but do not use the electirc mixer – instead fold it in very gently until it is all mixed in

Flour has been folded into the mixture and divided between two tins

Flour has been folded into the mixture and divided between two tins

Divide the mixture between the two cake tins and level the top

Place in the middle of the oven for 25-30 minutes, or until firm to the touch

Remove from oven and let cool in the tins for a few minutes, then turn out on to a cooling rack (you may need to ease round the edges of the cake to get them out)

Leave to cool – you can cover with a tea towel to keep the cakes moist – then cover one cake with jam (do not be shy about how much you use) then sandwich the other cake on top

Dust with icing sugar and then devour!

Cooling from the oven - on the rack - being jammed!

Cooling from the oven – – on the rack – – being jammed!

A taste of home

A taste of home

What do you think? If you have a go at this recipe, let me know how it turns out!


2 thoughts on “Victoria Sponge Cake

  1. Susan says:

    Yum!! That cake looks absolutely delicious!! It’s an interesting concept, weighing the eggs and then having the flour, sugar, etc. weigh the same. I’ve never heard of doing that. Is it special to just this recipe? I’m definitely going to make it this summer and put Bonne Maman jam in it!


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