Victoria Sponge

Cakes usually hold no fears for veggies, but if you are stuck for a recipe this one has been successfully tried and tested down the years. The mixture can also be used to make small individual cakes in different sized paper cases!

  • Preparation 20 mins

  • Cooking 30 mins

Victoria Sponge

Ingredients

  • 100g margarine
  • 100g self-raising flour
  • 100g caster sugar
  • 2 free-range eggs, beaten
  • 2 – 4 tbsp jam (optional)
  • Butter cream or icing (optional)

Method

  1. Preheat oven to 180°C/gas mark 4.
  2. Grease two 18cm sandwich tins.
  3. Add the egg, little by little, turning the mixture over and over after each addition to add air.
  4. Thoroughly mix in half the flour, then the other half trying to keep the mixture as fluffy as possible.
  5. Thoroughly mix in half the flour, then the other half trying to keep the mixture as fluffy as possible.
  6. Scoop half of the mixture into each tin and smooth. Place both tins on the same shelf in the oven and bake for approximately 25 minutes, or until they are well risen, golden, spongy, spring back when pressed and possibly just beginning to shrink away from the sides of the tins. Carefully remove from tins and allow to cool on a rack.
  7. When cooled, sandwich both cakes together with the jam.
  8. A light “butter” cream or icing can also be used with the jam! (Beat 40g margarine until soft, mix in 80g sifted icing sugar and a few drops of vanilla essence to make a smooth cream)

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