Rowena G's Recipes

Old fashioned Victoria Sponge Cake

Recipe by

Have not made this type of cake in years and wanted to give a friend a treat to help them recover from a nasty illness. Took ideas from many sources, all  similar but not the same and it worked out very well.


4 hens eggs (weigh them)

(Same weight as the eggs) Soft Butter (not molten)

(Same weight as the eggs) Caster sugar

(Same weight as the eggs) Self-raising flour (sieved)

1 teaspoon of baking powder



100g soft butter (not molten)

140g icing sugar (sifted)

½ teaspoon of vanilla essence

2 tablespoons milk

160g of Strawberry jam

1 tablespoon extra icing sugar


  1. Put the oven on to heat at 180ºC.
  2. Line two 20cm wide shallow cake tins.
  3. Put the butter and caster sugar in a bowl and mix until creamy and a lighter colour. An electric mixer is great for this.
  4. Add 1 egg and mix on a fast speed until fully incorporated. Add the rest of the eggs one by one.
  5. Mix the sieved flour and baking powder. Add spoon by spoon to the mixture in the bowl. Mix well.
  6. Divide the cake mixture evenly between the two cake tins.
  7. When the oven is up to heat bake the cakes for 30-35 minutes until golden brown and a tooth pick inserted in the middle of the cake comes out clean.
  8. Take the cakes out of the tins and remove lining paper. Then put on to cake racks to cool. Cakes must be cold before putting the filling on to them.
  9. Clean the mixer and bowl, Dry well. Put in the sieved icing sugar, the soft butter, vanilla essence and milk. Mix well.
  10. Gently press down the cakes to level up better. Put the bottom layer of cake on the serving plate top side down.
  11. Put the butter icing filling onto this cake in small spoonful’s and spread it out evenly.
  12. Put the strawberry jam on top of the filling and gently spread it out evenly.
  13. Finally put the second cake (right side up) on top of the filling and using a small sieve dust the extra icing sugar over it to finish the cake.


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