Victoria Sponge cake (class 31 in the Annual Show)

This is the standard recipe to be used for class 31 in our Annual Show. The recipe is kindly supplied by Mrs Jessie Clarke.

Makes one 7 inch cake

A great British classic made by the all in one method which is simple to prepare.


7 oz soft margarine , 7 oz caster sugar, 3 eggs, 7 oz self raising flour,

1½ level tea spoonful  baking powder.

2  seven-inch round tins – greased and lined.

Jam and caster sugar to finish


Heat oven to 180°C  or 350°F

Measure  margarine, sugar, eggs, and baking powder into a large bowl. Sieve in the flour.

Beat for about 2 minutes until just blended, with a wooden spoon or electric mixer.

Divide between two tins, level with back of spoon.

Bake for  25 minutes until well risen, golden and leaving edges of the tins.

Turn out carefully after a few minutes easing edges with a blunt knife if necessary.

Cool on a wire tray.   Peel off paper.

Choose best cake for the top and spread jam on the other cake top down on to a serving plate.

Sprinkle with a little caster  sugar to serve.