Victoria Sponge Cake


  • 110g butter - soft
  • 110g caster sugar
  • 2 medium eggs
  • 110g self raising flour


  1. Heat the oven to 180C
  2. Line 2x18cm cake tins with baking parchment
  3. Use a hand mixer to cream the butter and the sugar together until pale.
  4. Beat in the eggs.
  5. Sift over the flour and fold in using a large metal spoon. The mixture should be of a dropping consistency - if it isn't, add a little milk.
  6. Divide the mixture between the cake tins and gently spread out with a spatula.
  7. Bake for 20-25 minutes until an inserted skewer comes out clean.
  8. Allow to stand for 5 minutes before turning on to a wire rack to cool.
  9. Sandwich the cakes together curd with whipped cream with jam, lemon