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Victoria Sponge - Great for tray bake or birthday cake

This was shared with me by my friend Claire so I can't provide the providence. Its has become my staple tray bake sponge for an icing and occasion cake. It also makes a very splendid traditional Victoria sponge.

225g unsalted butter at room temperature
225g  caster sugar
225g self raising flour
1 teaspoon baking powder
½ teaspoon vanilla essence*
4 large eggs
Up to 4 tablespoons  milk

* Or other flavours such as orange or lemon

  • Pre-heat oven to 160oC. Grease two sandwich tins and/or line with baking parchment.  Alternatively  prepare your tray bake tin.
  • Place all the cake ingredients except for the milk in a food processor (or mixer) and blend until smooth. 
  • While the mixture is still blending add up to 4 tablespoons of milk - adding them one at a time and stopping once the mixture is a soft, dropping consistency. 
  • Share the mix equally between the prepared tins and bake for around 30 minutes, or until the cakes are firm and coming away from the sides of the tins. 
  • Turn out on a wire rack and allow to cool completely. 
  • Sandwich together with some jam (and possibly cream)
  • A little icing sugar dusted on the top looks beautiful
If icing - cover with some warmed apricot jam and any ready-made icing, following the instructions on the pack. I usually use ready to roll icing trimmed around the bottom with a ribbon.


  1. I tried this and its worked brilliantly. Thank you to your friend Claire for sharing. Amanda

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