Michael C's Victoria Sponge Cake – a delicious recipe with Butter, Sugar, Eggs, Vanilla, Flour, Milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 160C/325F.
2
Line and grease two 8 inch or 7 1/2 inch sandwich cake tins.
3
Cream the butter until light and fluffy then add in the sugar.
4
Beat in the vanilla.
5
Fold in the flour using a large metal spoon.
6
Add enough milk to give a soft dropping consistency.
7
Divide the mixture between the two cake tins.
8
Bake for 25 minutes.
9
Transfer to a wire wrack to cool.
10
VARIATIONS!!
11
Chocolate; replace vanilla with a teaspoon of cocoa mixed with a teaspoon of water.
12
Coffee; replace vanilla with a teaspoon of coffee mixed with a teaspoon of water.
13
Orange; replace vanilla with the grated rind of 1 orange.
14
Lemon; replace vanilla with the grated rind of 1 lemon.
1004
kcal
Calories
57
g
Fat
107
g
Carbs
20
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 6 ingredients. The key ingredients include: 8 oz Butter, 8 oz Caster Sugar, 4 large Eggs, 1/2 tsp Vanilla Essence, and more.
Yes, Michael C's 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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