Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Victoria Sponge Cake December 20, 2011

Filed under: Butter,Cake,Eggs,Icing Sugar,Jam,Self Raising Flour,Sugar,Uncategorized — dogsmum @ 10:36 pm

These cakes can also be flavoured with grated lemon rind and sandwiched together with lemon curd for a summery feel.

For a simple butter cream filling, you can beat equal amounts of butter and icing sugar until light and fluffy.


175g/6 oz butter, at room temperature

175g/6 oz caster sugar

3 eggs, beaten

175g/6 oz self raising flour

pinch of salt



Preheat oven to 180C/350F/gas mark 4

Line two 8 inch sponge tins with baking parchment.

Cream the butter and sugar together until the mixture is pale, light and fluffy.

Add the egg a little at a time, beating well after each addition.

Sift the flour and salt and carefully add to the mixture, folding it in with a metal spoon or spatula.

Divide the mixture between the tins and smooth over with a spatula.

Place then on the same shelf in the centre of the oven and bake for 25-30 minutes until well risen, golden brown and begining to shrink from the sides of the tins.

Remove from the oven and allow to stand for 5 minutes.

Loosen the cakes from around the edge of the tins using a spatula. Turn onto a wire rack to cool completely.

When completely cool, sandwich together with butter cream, or if you like jam and butter cream.

I used a jar of Strawberry Filling for the one pictured above.


2 Responses to “Victoria Sponge Cake”

  1. Karen Says:

    I just love a lemon dessert.


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