Why is it that the simplest recipes are often the best? They’re certainly the ones we remember! Our ‘go-to’ recipes that we don’t even need to look up the measurements for because we’ve memorised them.
My Granny’s Victoria sponge cake recipe is a perfect example. It’s an ‘all-in-one’ cake recipe, it only takes a few minutes to make and you only need a few ingredients. Boom – job done. Fancy, tasty cake appears on the table without bags of effort or mess (but not for long in my house).
Victoria sponge is about as solidly British as a good old cup of tea. Picture a village green on a balmy summer afternoon. The gentle thwack of leather on willow, a cluster of politely applauding spectators and refreshments laid out. Cucumber sandwiches of course – and the piece de la resistance has to be a homemade Victoria sponge with lashings of strawberry jam and fresh cream!
Granny’s Victoria sponge cake recipe was the first I ever followed to make a cake on my own – way back when I was just a little girl. I love that you add all of the ingredients in at once, mix together, spoon into baking tins and wait for the magic chemistry to happen!
But there are some ‘secret’ tips too! Just to make your cake extra-special:
- Use proper butter for heaven’s sake – not margarine. The difference in taste is unbelievable
- The butter and eggs should be at room temperature to make the cake. Take them out of the fridge at least 30 minutes before you’re going to use them
- Don’t over mix the cake batter or the cake will taste a bit rubbery! Stop mixing as soon as the ingredients are completely combined
- Avoid the ‘criss cross’ look on the top of your sponge by holding a clean tea towel over the sponge when turning it out. Turn the sponge onto the tea towel placed firmly on your outspread hand, then turn the sponge again, placing the base of the sponge onto the cooling rack. This makes sure the top of your sponge remains beautiful!
Ta dah! The perfect tea-time or party treat is ready to enjoy.
The ultimate simple Victoria sponge cake recipe for a light, vanilla sponge sandwiched with berry jam and thickly whipped cream
- 8 oz self-raising flour
- 8 oz caster sugar
- 8 oz butter, cut into small cubes (room temperature)
- 4 large eggs
- 1 tbsp milk
- 1 tsp vanilla essence
- 1/2 jar good quality strawberry jam (I use Bonne Maman or Tiptree jam because they have proper chunks of strawberry in them)
- 1 small pot whipping cream
Preheat the oven to 170 C
Grease 2 x 8" cake tins and add a circle of baking parchment to the base of each tin
Add the eggs, flour, eggs, butter, milk and vanilla essence to a large bowl and beat until completely combined
Spoon the batter equally into the 2 cake tins, levelling the top with a spatula
Bake for about 20 mins, or until the cake is golden and springs back when pressed
Allow the cakes to cool in the cake tins for 5 minutes then turn out onto a wire rack to cool fully
To assemble the cake, place one cake top-side down on a plate and spread the jam evenly across the upturned base of the cake before addding a good layer of whipped cream
Gently place the second sponge base side down on top of the first sponge, taking care not to 'squish' the filling!
Dust with icing sugar and your cake is ready to serve
Are you trying out this cake recipe? Please leave a comment to let me know and don’t forget to take a picture and tag it #coraliecooks on Instagram so I can see. I LOVE seeing what you come up with.