Basic Victoria Sponge Recipe


4 large eggs, room temperature 

225g caster or superfine sugar 

225g self-raising flour 

1 level teaspoon baking powder 

225g unsalted butter, room temperature, softened - plus some to grease the pan

to serve: equipment: 
An electric mixer. 2 - 8 inch sandwich tins 

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Basic Victoria Sponge Cake Recipe

a great British Classic

serves 8 + - 20 minutes prep - 25 minutes bake

Starting with a basic recipe you can make a great sponge! Spot-on Technique is important.


#1: Pre-heat the oven to 350º F / 320º F with fan. Grease 2 - 8 inch sandwich tins, use round silicone or baking paper in the bottom of the pan.

#2: Prepare all your ingredients, butter soft, eggs room temperature, dry ingredients weighed and ready to go. This will help with a more even bake.

#3: Using electric mixer cream (mix) the sugar and butter first and then break the eggs in.

#4: Mix the flour and baking powder together and then fold in the flour gently by hand into the mix. Stop as soon as the ingredients are combined. Do not over-mix.

#5: Divide the mixture between the two pans. Use a spatula to get all of the mixture from the bowl. Smooth the top of the sponges.

#6: Cook for 25 minutes. Do not open the oven as it can cause the sponges to fall. You should look at 20 minutes to see how they are doing.

#7: The sponges are done when the top is golden-brown and the edges are coming away from the pan. Press them lightly and they should be springy to the touch.

#8: Remove from oven and let rest for 5 minutes. Then using a butter knife around the inside of the pan to release the sponge.

Notes: Turn the pan over with a baking towel over the top. Then place bottom side down on cooling rack. Cool completely.

To assemble with buttercream and jam choose the best looking sponge for the top and place the other sponge top down. Then spread, liberally, with jam and, if you want, pipe buttercream over the jam. Place the bottom side down of the second sponge. Sprinkle with caster sugar and serve.