Thursday, 4 April 2013

Victoria Sponge time

A Victoria Sponge must be the quickest & easiest cake to bake when needed. I previously posted a recipe versatile-victoria-sponge that I use.

I also use this slightly larger version when I want the cakes to be taller or if I want to use a little of the mixture for some cupcakes too - like I did this Easter.

Why do I love the Victoria Sponge so much? It is basically 4 ingredients - butter, flour, caster sugar & eggs - so is quick to make.

Beat 225 g butter with 225 g of caster sugar till fluffy

Beat 4 eggs & add them to the mixture

Add Vanilla essence / extract - I use a vanilla powder I bought in Ethiopia that is strong so just a tiny bit is needed  ...

Fold in 225g self raising flour

Divide between 2 greased & lined cake tins or 2 tins & some cupcakes. Bake at 180C for 20-25 min or until done when a knife comes out clean. Turn out, cool on racks.

When cool, sandwich together with jam of choice & whipped cream if liked ...

Sift icing sugar on top, put on the kettle & enjoy :)

Easter cakes & cupcakes ready for eating ...

The recipe for a slightly larger mix

Thanks for stopping by; what is your favourite cake? Is it quick & easy?
Dee ~♥~


  1. OH MY! Thanks so much for the recipe Dee! I am loving it and I know my family thanks you for sharing....they will benefit from your generous spirit. This will be our favorite cake! Blessings! ~Lynda

    1. You are always too kind Lynda - it is easy to remember equal gram quantities of the butter, sugar & flour. We only put cream in the middle for special occasions - hope it comes out well for you too.

  2. Replies
    1. Thanks for stopping by, enjoy the recipe as it is the easiest to bake ...


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