Victoria sponge cake

Cooking time
20 minutes
A classic, uncut Victoria sponge with a deep filling of butter cream and jam
225g butter or margarine
225g caster sugar
225g self-raising flour
4 eggs
1 level teaspoon of baking powder
3 tablespoons of jam for the filling
Icing sugar to dust the top
Cream to serve
Number of servings
Preparation time
20 minutes
Recipe category
Recipe instruction
  1. Preheat the oven to 180C and grease two 8 inch cake tins.
  2. In a large bowl, mix the butter and sugar together, then add the eggs, flour and baking powder.
  3. Spread the mix evenly between the 2 cake tins.
  4. Place both tins in the middle of the preheated oven for 20 minutes, before checking with a knife. When the knife comes out clean, its ready!
  5. Allow to cool in the tins before moving them onto a cooling rack.
  6. Add the jam, stack, dust with icing sugar and serve with a big dollop of cream. Enjoy!

A traditional Victoria sponge cake, perfect for any afternoon with a cup of tea.