Victoria Sandwich Sponge Cake Recipe

Suitable for 2 x 18cm (2 x 7in) round cake pan


  • 110g (4oz) self raising flour
  • 110g (4oz) butter or margarine
  • 110g (4oz) caster sugar
  • 2 medium eggs
  • For best results ensure that all refrigerated ingredients are allowed to come up to room temperature prior to use.


  1. Heat the oven to 180C/350F/Gas 4
  2. Line your 2 x 18cm (2 x 7in) round cake pan with baking parchment if preferred or grease well with vegetable oil.
  3. Using the creaming method beat together the butter and the sugar until the mixture looks pale.
  4. Beat in the eggs a little at a time ensuring the mixture does not curdle (if it begins curdling add a small amount of flour).
  5. Sift the flour into the mixture and fold in using a large metal spoon. The mixture should be of a dropping consistency.
  6. Equally divide the mixture between the prepared cake tins and gently spread out with a spatula.
  7. Bake for 20-25 minutes on the middle shelf until an inserted skewer comes out clean.
  8. Allow to stand for 5 minutes before turning on to cooling rack and leave to cool completely.
  9. Sandwich the cakes together with jam and buttercream for a traditional finish.