Copycat 'Classic Sponge Cake!'

READY IN: 45mins
Recipe by thatlondonchick

A classis Victoria Sponge cake. Delicious recipe, nicely served with hot brew. Can be made for Birthdays too!

Top Review by Baby Kato

This cake is incredible. I love sponge cake and this recipe does not disappoint. Crisp and crunchy on the outside and soft and tender on the inside with a perfect semi dry crumb, that tastes fantastic. A perfect base for the homemade strawberry jam and whipped cream that I sandwiched the cake with. I was in flavor heaven for at least a half hour. Kudos to you for making it into my Favorites Cookbook for 2014. Made for Spring Pac 2014.

Ingredients Nutrition


  1. Grease 2 baking tins with butter. The two baking tins should be about 8 inches round.
  2. Beat the butter and sugar altogether in a mixing bowl using a wooden spoon or alternatively you can you a hand held mixer. Continue to beat the mixture until the colour is pale and the texture is light ad fluffy. Add the eggs a little at a time, and beat well after adding each egg.
  3. Sift the flour and salt , then gently add the mixture, folding it with a metal spoon or a spatula. Divide the mixture between the tins and smooth over with the spatula. Place both tins of cake mixture on the same shelf in the centre of a preheated oven, so that they both cook at equal times. Set the temperature to 180 degrees celcius/350 F/Gas mark 4, and bake for 25-30 minutes until golden brown.
  4. Now remove from the oven and let them stand for 1 minute. Loosen the cakes from th eedges of the tins using a round bladed knife. Turn the cakes out into a clean tea towel or plate. Once the cakes are cool sandwich them together with jam and fresh cream, and sprinkle the top with icing sugar.
  5. Then serve.

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