Online Recipe Book

Victorian Sponge Cake

One two-layer 8" cake
Prep info
2 hrs to bring butter to room temp + 20 min prep + 30 min bake + 10 min cool + cool completely
Prep time
Not set
Cook time
3 hours
Time required
3 hours
Oven preheat
Desserts - Misc


  • 225 g butter (softened)
  • 220 g Sugar (Castor) (1 cup)
  • 4 eggs
  • 188 g Flour (Self-Raising) (1.5 cups)
  • 2 t baking powder
  • jam (strawberry or raspberry suggested, quantity as needed)
  • 300 mL cream (whipping)
  • Sugar (Icing) (for dusting)


Preheat oven to 350F/180C/Gas 4. Lightly grease and flour two 8"/20cm sandwich cake tins and line the bases with non-stick baking paper.

Combine the butter, sugar, eggs, sifted flour, and baking powder.  Beat until well-blended and thoroughly mixed to a creamy batter. Divide the mixture between the two cake tins.

Bake for 25-30 minutes or until lightly browned and cooked through.

Cool in the tins for 10 minutes. Turn out onto a wire rack to cool completely.

Once cold fill with jam and cream whipped to stiff peaks. Dust with icing sugar.


SJ Note 17 April 2010: Very yummy!  I think it probably needs the jam for flavoring.  Very light!  Definitely a keeper.