Classic Victoria Sponge
Two light, buttery sponges sandwiched with jam and whipped cream.
This is the all-in-one method: everything goes in one bowl and is beaten for two minutes.
Weigh carefully. Equal amounts of butter, sugar and flour are the key.
Ingredients
Sponge
Filling
Method
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Get ready
Heat the oven to 180°C (160°C fan). Grease and line two 20 cm sandwich tins.
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Beat
Put all the sponge ingredients in a bowl and beat for 2 minutes until smooth.
Timer: 2:00
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Bake
Divide between the tins and bake for 25 minutes until golden and springy.
Timer: 25:00
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Cool
Cool for 5 minutes in the tins, then turn out onto a rack to cool completely.
Timer: 5:00
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Fill
Spread one sponge with jam and cream, top with the other and dust with icing sugar.
Questions about this recipe
- Why did my sponge sink?
The oven door was opened too early, or the cake needed a few more minutes.