Feb 052016
Victoria Sponge

I made this cake last weekend when some friends came over for a games night. The recipe is originally from a National Trust cookbook and was modified by my partner’s mum. This cake is moist and has a nice, light crumb. A British classic.



8 oz self-raising flour
8 oz unsalted butter softened
8 oz caster sugar
4 eggs plus a splash of milk
Raspberry jam
Icing sugar for dusting


Preheat oven to 170C (160C with fan), and grease and line two 8 inch cake tins.

Beat butter and sugar in a large bowl with an electric beater until light and fluffy.

Add half the eggs and beat until fluffy, then add the remaining eggs and milk and beat again.

Sieve the flour over the mixture and then use a spatula to fold, using a figure eight motion. Be gentle and stop when just combined.

Divide between the two tins and bake for 30-40 minutes. I suggest checking at 25 minutes to avoid over baking.

Cool on wire racks.

Spread the raspberry jam on the bottom layer and then add a layer of buttercream before adding the top cake layer. Dust with icing sugar.


1/2 cup softened butter
1-2 cups icing sugar
1 tsp. vanilla
Splash of milk

Beat the butter until fluffy and then add 1 cup of the icing sugar and beat. Add vanilla and milk and beat, then add enough icing sugar to get a spreadable fluffy consistency.

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