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–+ servings

Traditional Victoria Sponge

Light, fluffy, and perfect every time—this classic vanilla sponge cake is the ultimate go-to for everyday baking or layering with your favorite fillings. Sweet roll gummies croissant oat cake caramels marshmallow biscuit pudding. Bonbon halvah macaroon oat cake donut oat cake cookie.
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Prep Time15 minutes
Cook Time25 minutes
Resting Time 15 minutes
Total Time55 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g Unsalted Butter softened
  • 200 g Self-Raising Flour
  • 200 g White Caster Sugar
  • 1 tsp Baking Powder
  • 4 lg Eggs
  • 2 tbsp Milk
  • 2 tsp Pure Vanilla Extract

Equipment

  • 9" Cake Pan
  • Hand Mixer Or, Stand Mixer ie Kenwood Chef
  • Spatula
  • Weighing Scales

Method
 

  • Preheat the oven to 180°C (350°F). Grease and line two 8-inch (20cm) round cake tins.
  • Cream the butter and sugar in a large bowl until light and fluffy (about 2–3 minutes).
  • Add the eggs one at a time, beating well after each addition.
  • Sift in the flour and baking powder, then fold gently with a spatula until just combined.
  • Stir in the vanilla extract and milk until the batter is smooth.
  • Divide the mixture evenly between the two tins and smooth the tops.
  • Bake for 20–25 minutes, or until golden and a skewer inserted into the center comes out clean.
  • Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
  • Serve as is, dusted with powdered sugar, or sandwich with jam and cream for a classic finish.

Nutrition

Calories: 500kcal

Notes

🍽️ Servings: 8 slices
📦 Storage: Store in an airtight container for up to 3 days, or freeze for up to 2 months.
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