Victoria Sponge

This is a classic Victoria Sponge with the addition of some vanilla extract. The recipe specifies 3 medium eggs but Lisa Faulkner has a good suggestion - weigh the 3 eggs in their shells and use the same weight of butter, sugar and flour. This will allow for a smaller cake to be made using only 1 or 2 eggs.


For 1 ...Continued
3 medium eggs 1 tspn baking powder
180 gm caster sugar pinch salt
180 gm unsalted butter (see note 1) 1 tspn vanilla extract
180 gm self raising flour raspberry jam as requited
  icing sugar as required



  1. Bake in the oven for 25 min until lightly browned and a skewer 'comes out' cleanly.


  1. Allow to cool and spread raspberry jam onto one half, then place the other half on top.
  2. Finally, using a sieve, sprinkle the top with icing sugar.


(1) Stork 'perfect for cakes' vegetable fat can be used instead of butter.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
Slice of Sponge
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