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

Ingredients

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

Method

  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.