Classic Victoria Sponge


  • 6oz Butter
  • 6oz Golden caster sugar
  • 3 large Eggs
  • 6oz Self raising flour
  • 1tsp Baking powder
  • 1tsp Vanilla extract
  • Dash of milk


  1. Preheat the oven to 180
  2. Grease/line two baking tins
  3. Cream the butter and sugar together until light and fluffy
  4. Add the vanilla extract
  5. Beat the eggs together and gradually add to the butter and sugar with some flour
  6. Carefully fold in the flour and baking powder
  7. If the mix is too dry, add a dash of milk (the mixture should drop from the spoon)
  8. Spoon mix into the tins and level
  9. Bake for 18-20 mins until the cake starts to shrink away from the edge of the tin and it feels springy to the touch

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