Allyson Gofton - The Victoria Sponge

Publish Date
Friday, 22 August 2014, 12:00AM
By Allyson Gofton

Large cakes have tumbled down the food fashion ladder somewhat, their place now taken by cup cakes and the like.  I think  there’s misconception that larger cakes take longer to make and cook ,  but a simple light-textured Victoria sponge which can be whipped up in no time, will require no more baking time that cup cakes, and  when served on a pretty cake plate,  lightly dusted with icing sugar,  it will compete  favourable against cup cakes any day.

The Victoria Sponge, also called Victoria Sandwich gained glamour status when Queen Victoria, regularly served this cake on her afternoon tea table.


  • Line the cake tins before making the cake batter.
  • Use quality butter and eggs to achieve the best flavour.
  • Have the butter and eggs at room temperature. If the eggs are cold warm them in a jug of warm water for a few minutes. Cold eggs will cause the creamed butter and sugar to split and the finished cake will not be as light.
  • Beat well, until the butter and sugar is light and the colour of cream.
  • Sift flour and baking powder twice to ensure the baking powder is well mixed through the dry ingredients. Fold the dry ingredients in. If beaten you will knock out valuable air and the cake will not be as light in texture.
  • Best served on the day it is made.

Victoria Sponge

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 1x 20cm cake

200 grams butter, softened
1 cup caster sugar
3 eggs, at room temperature
1½ cups flour
2 teaspoons baking powder
¼ cup milk
½ cup raspberry jam (or use another favourite)
2-3 tablespoons icing sugar


  1. Preheat the oven to 180ºC. Grease and line 2x 20cm round cake tins.
  2. Beat the butter and sugar together until the mixture looks pale and fluffy.
  3. Gradually beat in the eggs one at a time, beating well after each addition.
  4. Sift together the flour and baking powder and fold into the creamed mixture alternately with the milk.
  5. Divide the mixture between the prepared cake tins.
  6. Bake in the preheated oven for 20 minutes or until a skewer inserted comes out clean. Stand for 2-3 minutes before turning out onto a cake rack to cool completely.
  7. Spread the jam over the top of one of the sponge cakes. Place the remaining sponge cake on top and cover liberally with sifted icing sugar.

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