It has been a long time since I have made a simple Victoria Sponge cake. It was easy to make and tasted delicious.


200g butter

200g self-raising wholemeal flour

200g sugar

1 tsp vanilla extract

4 eggs


Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

In a large bowlbeat caster sugar, softened butter, beaten eggs, self-raising flour, vanilla together until you have a smooth, soft batter.

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

Bake for about 20 mins until golden and the cake springs back when pressed.

Turn onto a cooling rack and leave to cool completely.

I made some homemade strawberry jam and used the left over icing from the spice cake.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: