Mel and Mal's Victoria Sponge

  • 175g of stork margarine at room temperature
  • 175g vanilla caster sugar
  • 3 free range eggs at room temperature
  • 175g self raising flour double sifted high over a large bowl
  • 4 tbsp of homemade jam
  • Icing sugar for the top

Queen Victoria was a mum too and loved her Victoria Sponge. Bet her little princes and princesses didn't make their own but you can so why not make your Mum a Queen for the Day!

Traditionally, the cake was filled with raspberry jam and vanilla cream but nowadays, we tend to opt for fresh whipped cream and just a dusting of icing sugar on the top.

Serves : 6        Prep/Cooking Time : 45 mins

Tip : You can use the same mix to make cup cakes and decorate the tops


Make the Cake Mixture

Preheat the oven to 180°C

Using an electric hand whisk beat (cream) the butter and the sugar together until pale in colour and light and fluffy

Lightly beat the eggs in a bowl

Lightly beat a dessert spoon of flour and add a third of the egg mixture beating in in with the electric whisk

Add another 1/3rd of the egg and again beat into the mixture and finely add the remainder of the egg mixture and beat in.

Sift the flour again into the creamed mixture and using a figure of 8 motion, lightly fold in the flour to incorporate it with the mixture, being careful not to knock out any air

Divide the mixture between 2 x 9 inch cake tins and carefully place in the centre of the oven. Bake for between 25-30 minutes until golden brown

Remove from the oven, allow to cool slightly in their moulds then run a pallette knife around the edges and carefully remove, placing the sponges onto a cooling rack to cool completely

Fill & Decorate

Spread good homemade jam on top of one sponge, spoon on the whipped cream (or butter icing if you prefer) and place the second sponge on top, then finely dust with icing sugar. Fit for a Queen!

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES