Box Hill Victoria sponge cake

Puddings and cakes

  • Serves: 8
  • Preparation time: 20 minutes
  • Cooking time: 30 minutes
Victoria sponge cake from the Box Hill team © 979050/John Miller

Victoria sponge cake from the Box Hill team


For the sponge:

  • 455g (1lb) of self-raising flour
  • 455g (1lb) of margarine
  • 455g (1lb) of caster sugar
  • 7 medium free-range eggs
  • 15g (1/2 oz) of baking powder
  • 1 teaspoon of vanilla essence

For the filling

Butter cream:

  • 115g (4 oz) icing sugar
  • 56g (2 oz) margarine or butter
  • Drop of vanilla essence (optional)

A jar of your favourite jam


  1. Mix margarine and sugar together.
  2. Beat the eggs and add to the mixture.
  3. Add flour.
  4. Add baking powder and vanilla essence and stir thoroughly.
  5. Transfer mixture to 3 x 11inch round cake tin.
  6. Bake for 25-30mins in oven at gas mark 6 (electric 200).
  7. Mix the ingredients for the butter cream together, allow sponge to cool, slice in half, then spread with butter cream and a generous helping of jam.