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Victoria Sponge Cake

Serves 6 Costs 2.00 per recipe Costs 0.30 per serving Takes 30 mins to cook Takes  20 mins to prepare Vegetarian

Ingredients

175g caster sugar 
175g soft baking margarine
175g self-raising flour, sieved
1½ tsp baking powder
3 eggs, beaten
Jam and Fruit

Method

Preheat the oven to 180C/350F/gas mark 4. Grease two 18cm (7inch) sandwich tins with margarine.

Place the margarine and caster sugar in a large mixing bowl, add the beaten eggs and using a wooden spoon, mix together until light and fluffy. Fold in the self-raising flour and baking powder.

Once mixture is smooth, divide equally between the prepared sandwich tins and level the surfaces with a spatula. Place in the oven and bake for 20-30 minutes.

The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about 2 mins and loosen the edges with a knife and cool on a wire rack.

When the cakes are cold invert one cake layer on a plate, spread with jam and fruit and put the other layer on top.

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