Victoria Sponge Cake – a delicious recipe with flour, butter, range eggs, sugar, vanilla, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180C/350F
2
Grease and line a round cake tin (18cm) with baking paper.
3
I usually grease the baking paper with butter and then sprinkle some brown sugar.
4
This makes the cake crust a lovely brown color and adds flavour
5
Cream the butter and sugar until fluffy
6
Beat in eggs, one at a time..
7
Add in the vanilla essence
8
Add flour and then mix
9
Add the milk
10
Keep mixing till batter is soft and dropping consistency
11
Pour mixture into the cake tin... and spread out the batter with a spatula
12
Bake for 20-25mins or until golden brown and check with a tooth pick or skewer inserted in the middle to make sure it comes out clean
13
Remove from oven and place on rack to cool
14
Decorate with cream and add freshly cut berries
15
Enjoy!!
16
!
1923
kcal
Calories
139
g
Fat
152
g
Carbs
22
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: 2 cup self-rising flour, 2 cup butter, 4 large free range eggs, 2 cup sugar, and more.
Yes, 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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