New research released today in the Daily Express, showing that home baking is dramatically on the rise, to beat the recession blues! The favourite item for home bakers to rustle up is a Victoria Sponge Cake! has a fantastic recipe for the classic cake which we think is perfect for a spot of weekend baking, here’s the recipe for you, let us know how your Victoria Sponge Cake turns out won’t you!

Victoria Sponge Cake

An English classic and time-tested favourite.

For the best results, have all your ingredients at room temperature

175g Butter
175g Caster Sugar
3 Ocado Eggs, lightly beaten
175g Self-Raising Flour
8 tbsp Raspberry Jam
150ml Double Cream
2 tbsp Icing Sugar, to dust
All of the above products can be brought from  and you can also check out the recipe at

Serves 8

Total time required 45 mins
Preparation time: 20 mins
Cooking time: 25 mins


Preheat the oven to 190°C (375°F/Gas 5). Lightly grease and line the bottom of the tins with greaseproof paper.

Beat the butter and sugar together until pale and fluffy. It is important to beat the mixture well at this stage to incorporate as much air as possible, which helps prevent the eggs from curdling.

Add the eggs a little at a time, beating well after each addition. If the mixture begins to curdle, beat in 1–2 tbsp of the flour. Sift the flour, and fold into the egg mixture using a large metal spoon or a spatula.

Divide the mixture equally between the prepared tins, and spread evenly to level the tops. Bake for 20–25 minutes, until pale golden and springy to the touch. Allow the cakes to cool in the tins for 5 minutes, before turning out on to a wire rack. Peel off the lining paper, and allow to cool completely.

When the cakes are cool, place one upside down on a serving plate, and spread with the raspberry jam. Lightly whip the cream, until just holding its shape, and spread over the jam. Add the remaining cake, and dust lightly with icing sugar before serving.

Read the full recipe HERE!

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