Thursday, November 10, 2011

Yummy Victoria Sponge

This makes the most lovely, moist sponge! 


  • 225g/8oz butter softened at room temperature
  • 225g/8oz caster sugar
  • 4 medium eggs
  • 225g/8oz self raising flour
  • milk, to loosen

    Preparation method

    1. Preheat the oven to 180C/350F/Gas 4.
    2. Grease and line 2 x 18cm/7in cake tins with baking paper.
    3. Cream the butter and the sugar together in a bowl until pale and fluffy.
    4. Beat in the eggs, a little at a time, and stir in the vanilla extract.
    5. Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.
    6. Divide the mixture between the cake tins and gently spread out with a spatula.
    7. Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
    8. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.
    9. Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.

      There's not a whole lot left today, but I did send a lot up to work with Lloyd!

    And what can you do with a bowl that has a teeny bit of whipped cream left?  


  1. That looks so good, I never have made a sponge, I must give it a try one day soon.

  2. Yum. And the chicks are looking so gorgeous. I'm pretty sad today. Mr Fox came for a visit last night. I'm left with two hens and one rooster. He took 15 or more, the rotter...

  3. Lucky puppy...and you...lovely cake.

  4. Penny5:33 pm

    Love this cake Laura!!! Made it last night - thanks for sharing!

  5. yippee so glad it worked well for you!


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Laura x