Simple Sponge Cake

May 6, 2008   

Recipe taken from:

Victoria Sponge


  • 225g/8oz butter or margarine
  • 225g/8oz caster sugar
  • 4 eggs beaten
  • 225g/8oz self raising flour
  • Pinch of salt
  • 3 15ml spoons/3 tbs warm water


Cream the butter/margarine with the sugar until light and fluffy, and then slowly beat in the eggs. Sift the flour and salt together and fold gently into the egg mixture. Sufficient warm water can be added to make the mixture just drop from a spoon.

Prepare two 8in/ 20cm cake tins (layer pans) by greasing and lining with paper before pouring half the mixture into each tin.

Bake in the centre of the oven at Gas 5, 190 deg C, 375 deg F until golden and risen. When cooked, turm out of the tins and leave to cool completely on a wire rack.

Sandwich the layers together with jam or buttercream. Sprinkle the top with icing (confectioners') sugar, or drizzle with glace icing and serve with an excellent cup of tea or coffee.