Sunday, 4 October 2009

Victoria Sponge

I have just made my first ever sponge cake, let alone first ever Victoria Sponge. I was inspired to pick this recipe out first because of the delicious slice of it i had at Liberty's cafe the other day. It does come out quite big, so i need to go and get some smaller cake tins, unless the cat can be persuaded to help tara and i out.

- Mix in a food mixer, 225g self-raising flour, 225g caster sugar, 225g soft butter, 2 teaspoons of baking powder, 4 eggs (large) and 1 teaspoon of vanilla extract.
- Process until everything is well mixed together, then add 2-3 tablespoons of milk
- Continue mixing until a soft, dropping consistency
- Pour into 2 cake tins, lined with butter or parchment
- Cook for 25 mins or until a skewer comes out clean, and tops spring back when pressed
- Allow to cool
- Add lots of double cream and jam as a filling.

Here's a picture taken 1 min later!


  1. G’day Andy,

    Clare mentioned that you had started a nigella blog. I hope you don’t mind me checking it out. You may be pleased to hear that your/nigella’s victoria sponge provided tasty inspiration for sunday tea yesterday. Furthermore this evening you have inspired me to tuck into pea risotto.

    Great stuff.

    All the best,

  2. cheers paul - i hope both are delicious!