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How to Make a Perfect Victoria Sponge Cake

by Christina Julia

Are you looking for a delicious, classic Victoria Sponge Cake recipe? Look no further! This easy-to-follow guide will show you how to make a perfect Victoria Sponge Cake every time. With the right ingredients and techniques, you can make a moist, fluffy cake that is sure to impress. Whether you are a beginner or a seasoned baker, this guide will help you create a perfect Victoria Sponge Cake that will be the envy of all your friends and family. So, let’s get started!

A Victoria Sponge Cake is a classic British dessert that is simple to make and can be enjoyed with a cup of tea or coffee. To make the perfect Victoria Sponge Cake, you will need a few basic ingredients and a little bit of time.

Start by preheating your oven to 350 degrees Fahrenheit. Then, cream together 8 ounces of softened butter and 8 ounces of sugar until the mixture is light and fluffy. Beat in 4 eggs, one at a time, and then add 8 ounces of self-raising flour and 2 teaspoons of baking powder. Finally, fold in 2 tablespoons of milk.

Grease and line two 8-inch round cake tins with parchment paper. Divide the cake batter between the two tins and bake for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely. Once cooled, spread a layer of jam on one of the cakes and top with the other. Dust with icing sugar and serve.

Victoria Sponge

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g self raising flour
  • 200g almond flour
  • 200g butter
  • 5 tbsp. Triple Zero sweetener
  • 5 eggs
  • 1 tsp. baking powder
  • 2 tsp. vanilla extract
  • 3 tbsp


  1. Pre heat the oven at 180°c/Gas Mark 4. Grease and line two 8 inch cake tins with grease proof paper.
  2. Put all the ingredients, apart from the jam, in a food processor and blend until they are thoroughly mixed. Then spoon the mixture into the two cake tins. Bake for 25-30 minutes until firm and golden.
  3. Remove from the oven and allow to cool for five minutes. Then remove them from their tins.
  4. When the sponges are cool, spoon a layer of the homemade jam on the flat side of each sponge and stick them together.
  5. if you have a cake leveller, it helps to cut the bottom half of the cake flat so that it stands level. Enjoy

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