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Victoria sponge

By: Admin
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Time to Prepare: 30 Mins


- 3 medium eggs
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 175g (6oz) self-raising flour
- 142ml carton double cream
- 4-6 level tablespoons raspberry jam
- caster sugar, for dredging
- 2 x 18cm (7in) round sandwich tins, greased and base lined with baking parchment


- Combine all the ingredients in a bowl and beat until the mixture is smooth. Divide the batter evenly between the sandwich tins and use a spatula to level the surfaces.

- Place the cake pans in the center of a preheated oven at 180°C/350°F/Gas Mark 4 and bake for 20-25 minutes, or until the cakes have risen, turned golden, and spring back when gently pressed in the center.

- Take the cakes out of the oven and allow them to cool in the tins for 5-10 minutes. Then, carefully turn them out onto a wire rack and let them cool completely.

- Spread a layer of jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake. Sandwich the two cakes together. Before serving, you can dust the top of the cake with caster sugar for an added touch of sweetness.

- You can store the unfilled Victoria sponge cakes in freezer bags and freeze them for up to 3 months. When ready to use, simply thaw the cakes before filling them.


A Victoria sponge cake is a classic British cake that consists of two layers of fluffy sponge cake, typically with a vanilla flavor.

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