Serves: 8

Victoria Sponge

FG 8 | CC 8

Calories: 210 kcal
Food Recipe images Victoria sponge


  • 1. Pre heat the oven the 190C.
  • 2. Whisk the eggs and caster sugar until the mixture becomes creamy white (a whisk makes it an easier job)
  • 3. Sieve the flour into a separate bowl.
  • 4. Sieve the flour again, into the egg mix and fold in with a large metal spoon.
  • 5. Once all the flour is added, pour the mixture evenly into two shallow cake tins.
  • 6. Bake for 10-12 minutes, until light golden brown and springs back to the touch.
  • 7. Remove the sponges from the tins and place on a wire rack to cool.
  • 8. Spread each sponge with the conserve, then sandwich together. Store in a sealable box for up to 3 days.

For a decadent treat, add a layer of buttercream or thick, whipped cream (and remember the Checks!)