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+ servings

Victoria Sponge

Amanda McInerney of www.lambsearsandhoney.com
Sift, sift and sift again to ensure an airy success with this sponge.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Baking, Cake
Servings 8 -10


  • 4 eggs at room temperature
  • 1 scant cup caster sugar
  • 1 cup SR flour
  • pinch of salt
  • 1 tsp vanilla essence
  • 1 tsp butter
  • 4 Tbsp hot water
  • 300 mls whipped cream
  • jam
  • strawberries
  • chocolate


  • Grease and flour 2 18 cm round cake pans.
  • Preheat oven to 180C.
  • Beat eggs and sugar together at high speed for 7-8 minutes. Add vanilla essence toward the end.
  • Sift flour and salt together 3 times, then add to eggs. Mix well at low speed or fold in gently with a metal spoon.
  • Melt the butter in the hot water and fold through the mixture.
  • Pour evenly into the cake pans and bake for 20 minutes, when the cakes should be pulling away from the sides of the pans.
  • Cool in pans for 5 minutes, then turn out onto racks.
  • Fill with jam and whipped cream, top with more cream, fresh strawberries and grated chocolate.
  • Bask in the love from those to whom you feed it.
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