Victoria Sponge

The best recipe for a delicious, light and fluffy Victoria Sponge.

This is such a quick and easy cake to make and yet when you have finished it will look very professional. You can make the plain traditional Victoria sponge or make a chocolate cake in exactly the same way but instead of vanilla put in two heaped tablespoons of cocoa powder.

I love putting homemade strawberry jam in the middle of my sponge and then just dust with icing sugar. For  lovely summer treat put strawberry jam in the middle and some whipped cream and a few sliced fresh strawberries and do the same on the top, it looks amazing.

Begin by creaming the margarine and the sugar until a smooth paste and add the vanilla.

Add one egg and then a tablespoon of flour and beat for a few seconds. Slow the mixer and add another egg and another tablespoon of flour then speed the mixer up for a few seconds.

Repeat this until all the flour and the eggs are in the mixture and then speed up the mixer for another few seconds, this adds air into the mixture.

Place the mixture into a greased sponge tin, this mixture will be enough for two Victoria sponge tins. I like to use a cake liner in a old tin that I’ve had for years and then cut it in half when its ready but you can do either.

Put it in the middle of a preheated fan oven at 150 degrees C for about 20 to 30 minutes.

The sponge should be golden brown and when it’s still in the oven tap the top with your finger (being very careful not to burn yourself) if it is resistant it’s ready, if it wobbles, leave it in for a bit longer until the top is firm to the touch.