Victoria Sponge

victoria sponge

Victoria Sponge

No ratings yet
Servings: 4
Calories: 722


  • 6 oz soft margarine
  • 6 oz caster sugar
  • 3 size 3 eggs
  • 8 oz self raising flour
  • jam to fill
  • icing sugar to decorate


  • Line 2 x 20cm (8 inch) round cake tins with greaseproof paper and grease with butter.
  • Place the margarine and sugar into the food processor bowl and cream until light and fluffy. During processing stop the machine two or three times and scrape down the mixture.
  • Beat in the eggs one at a time.
  • Slowly add the flour down through the feeder chute, mix together until all the flour is incorporated using a pulsing action or low speed.
  • Transfer to the prepared tins and smooth the tops with a knife.
  • Bake in the centre of the oven at 180°C, 350°f, Gas No. 4 for 20 - 30 minutes, or until a wooden cocktail stick inserted into centre of cake comes out clean.
  • Leave in the tins for 5 minutes and then turn out onto a wire cooling rack. Carefully peel off greaseproof paper and allow cake to cool.
  • Spread jam over one half of the cake, and then sandwich the two halves together. Sprinkle the top of the cake with icing sugar.
Calories: 722 kcal
Carbohydrates: 84 g
Protein: 11 g
Fat: 38g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 123 mg
Sodium: 449 mg
Potassium: 121 mg
Fiber: 1 g
Sugar: 43 g
Vitamin A: 1700 IU
Vitamin C: 1 mg
Calcium: 40 mg
Iron: 1 mg
Save to Favorites
Please login

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating