Jack's Great Victoria Sponge Cake – a delicious recipe with caster sugar, flour, margarine, eggs, baking powder, double cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix togethet the caster sugar and margarine together untill its a light fluffy texture, then add one egg at a time adding 30g of flour each time.
2
When thats done add the rest of the flour to the mix.
3
Then add the baking powder when the mix is like a fluffy texture.
4
Grease two 18cm cake tins then add the cake mix equally in the tins.
5
Then cook for around 20-25 minutes.
6
Now whisk all the double cream.
7
When the cake is cooked wait for it to cool down before putting the cream and jam on.
8
When its cooled down on the bottom cake put jam on and on the top cake put double cream on the underneath then sandwich them together.
9
Then dust icing sugar on the top of the cake.
10
now your done.
781
kcal
Calories
36
g
Fat
97
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 200 g caster sugar, 200 g self raising flour, 200 g margarine, 4 eggs, and more.
Yes, Jack's Great Victoria Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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