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Cakes Made Easy – Victoria Sponge


    For the Sponge

  • For the sponge
  • 2 scoops self-raising flour
  • 2 scoops caster sugar
  • 250g unsalted butter, softened and cubed
  • 1 tsp vanilla extract
  • 4 large eggs, beaten
  • 2 tbsp milk
  • For the Filling

  • 1 scoop jam
  • 1 scoop double cream
  • 1 tbsp caster sugar


  • Pre-heat the oven to 180°c/ 350°f / Gas Mark 4. Place the cubed butter in a mixing bowl.
  • Fill and level off two scoops of sugar in the sugar scoop, add to the butter and beat until light and fluffy
  • Pour in the vanilla extract and add the eggs little by little whist beating
  • Fill and level off 2 scoops of flour in the flour scoop and sieve into the mixture. Add the milk and vanilla then combine with a metal spoon.
  • Pour the mixture into two round cake tins and cook for 18-22 minutes until golden brown and springy to touch.
  • Place the cakes on a metal rack and allow to cool. Meanwhile whisk the cream until stiff and add in 1 tbsp of caster sugar.
  • To assemble, spread the jam across one half of the cake and spread the cream mixture on top using a knife or the piping bag
  • Once cooled, place the other half of the cake on top, dust with icing sugar and serve.