Victoria Sponge Cake, or Victoria Sandwich Cake, is a deceptively simple recipe. Only 4 ingredients. But as you know, the simpler a recipe, the more any flaws show, so the secret to a good Victoria Sponge is to practice, practice, and practice again, which gives you a good excuse to use up all the jam you have been making, doesn’t it 🙂

Preheat oven to 350f / 180c.

Cream the butter and sugar. Whisk the eggs and slowly add them to the butter mix. Fold in the flour. Place in a greased, floured baking tin – this amount makes a nice 6 or 7 inch cake.

Bake for 18 to 20 minutes, or until a toothpick inserted in the cake comes out clean. Cake should be a light brown colour.

Allow cake to fully cool to room temperature, split in half, then fill with your preferred filling. We like home made jam and clotted cream, but feel free to improvise as you see fit.

Dust cake with caster (powdered) sugar just before serving with a nice hot cup of tea.

I WANT A BIGGER VICTORIA SPONGE CAKE!
Well… OK. Size isn’t everything, you know!

You can double or treble the ingredients, but I would suggest making two 6 or 7 inch cakes rather than one large cake. This is a delicate cake that can dry out quite easily, so on your own head be it!

For a double batch in a 9 inch pan, preheat oven to 325f / 160c. Bake double batch for 20 to 25 minutes, using same check.