victoriaspongeIngredients

  • 225g/8oz butter or margarine, softened at room temperature
  • 225g/8oz caster sugar
  • 4 medium eggs
  • 2 tsp vanilla extract
  • 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 consitency.

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.


Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Makes 12 slices