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Before you jump to Classic Victoria sponge cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
The benefits of healthy eating are now being given more publicity than ever before and there are many reasons why this is so. Poor diet is a contributing factor in diseases such as heart disease and hypertension which can place a drain on the economy. There are more and more efforts to try to get us to adopt a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. A lot of people typically think that healthy diets require a lot of work and will significantly alter the way they live and eat. In reality, however, just making some modest changes can positively affect daily eating habits.
One way to address this to start seeing some results is to realize that you do not have to change everything straightaway or that you need to altogether do away with certain foods from your diet. Even more crucial than completely changing your diet is simply substituting healthy eating choices whenever possible. Eventually, you will find that you actually prefer to ingest healthy foods after you have eaten that way for a while. As with many other habits, change happens over a period of time and when a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.
Hence, it should be quite obvious that it’s not hard to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to classic victoria sponge cake recipe. To make classic victoria sponge cake you need 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Classic Victoria sponge cake:
- Get 8 oz caster sugar
- Prepare 8 oz butter or stork
- Take 8 oz self raising flour
- Prepare 4 eggs
- You need For the icing ontop
- Prepare 175 g icing sugar
- Take 75 g butter or stork
Instructions to make Classic Victoria sponge cake:
- Cream (whisk) the butter and caster sugar together
- Crack the eggs into a jug and whisk. Then slowly add the eggs to the mixture.
- Next sieve the flour into the mixture. I buy pre sifted flour (see pic) just to make it quicker! And fold the flour in with a metal spoon. Fold it in using figure of 8 movements. You don’t want to knock the air out of the mixture.
- Grease then flour two round baking tins (8 inch tins) and pre heat oven to 180c pour the mixture into the tins and put in oven for around 16-18 mins
- Check that knife comes out clean. Put on wire rack to cool.
- For the icing you can use around 175g icing sugar and slowly add water while mixing until you have enough to cover the cake. If you add too much water just add more icing sugar until the correct consistency then decorate. Spread jam in the middle of the cake.
- If you want to make butter icing then mix 175g of icing sugar and 75g butter together. Spread onto cake then decorate. Normally I would make a round cake like above and in the middle I would put jam and buttercream and put buttercream on the top. For the cake below I made it in a rectangle tin to make a tray bake.
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