Victoria Sponge Cake | Granny's Recipe
Granny’s Victoria Sponge Cake Recipe
After years of our family making and enjoying this cake together, we hope that you and your loved ones love it as much as we do. With the Queen’s Platinum Jubilee coming up next week we think this is the perfect time to share our classic recipe. It’s the perfect cake for dishing out and impressing friends at your jubilee gathering. Simple but delicious cooking is how granny liked it.
We like to finish off our cake with whipped double cream and Scottish strawberry jam, flowed by a sprinkle of icing sugar on top and lots of fresh, huge, juicy, Seahills Scottish strawberries!
Preparation time: 15 mins
Cooking time: 25-45 mins (depending on tin size)
- 125g (4oz) Butter or Margarine
- 125g (4oz) Castor Sugar
- 2 eggs
- 125g (4oz) self-raising flour, sieved with
- 1 teaspoon baking powder
- 3 tablespoons jam
- Double cream for whipping
- Icing sugar to finish
Pre-heat the oven to 160°C, 325°F, Gas 3.
There are two methods for making our Victoria sponge cake. One method is easiest with an electric mixer, but if you don’t have one don’t fear you can also make this recipe perfectly by hand (granny has been doing it that way for years).
(No special equipment needed)
- Prepare a 20cm (8inch) sandwich tin or 2 x 15cm (6inch) tins.
- Place all the ingredients in a bowl. Beat with a wooden spoon until well mixed (2-3 mins). Place mixture in the prepared tins.
- Bake in the pre-heated oven, for the 20cm tin 35-45 mins or for 2 x 15cm tins 25-35 mins.
- Test the cake before removing from the oven (prick the middle of the cake with a skewer and if it comes out clean your cake is ready to come out). Turn out and cool on a wire tray. When cold split the 20cm cake. Sandwich together with jam and whipped double cream. Finish the cake with a dusting of icing sugar to decorate.
(Special equipment needed)
Ingredients as above BUT omit the baking powder.
Method as above BUT at stage 2:
- 2a. Cream butter and sugar together until light and fluffy (easiest in an electric mixer).
- 2b. Beat in the eggs one at a time, adding a little of the flour with each egg to prevent curdling.
- 2c. Fold in the remaining flour.
- 2d. Place mixture in the prepared tin(s). Smooth top.
This recipe is so flexible and is a great base for loads of variations. Feel free to experiment yourself and see what masterpieces you can create. If you’re looking for some ideas to mix it up, then take a look inside Granny’s recipe book (in the picture below) for loads of ideas and instruction on Victoria sponge cake variations. We love to make the chocolate sandwich cake with a simple alteration to the classic base recipe or why not try the ‘Queen Cake’, very fitting for your jubilee celebrations.