Traditional Victoria Sponge – a delicious recipe with flour, white sugar, margarine, vanilla, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.
2
Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon.
3
Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.
4
Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.
5
Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.
648
kcal
Calories
19
g
Fat
106
g
Carbs
14
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 9 ingredients. The key ingredients include: 1 1/3 cups self-rising flour, 3/4 cup white sugar, 3/4 cup margarine, 1/2 teaspoon vanilla extract, and more.
Yes, Traditional Victoria Sponge falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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