Victorian Sponge Cake

Victorian Sponge Cake
  • 8 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:05 Total Time


Add all
  • 1 1/4 cup
    (315 mL)

    self-rising flour

  • 3/4 cup
    (190 mL)


  • 3/4 cup
    (190 mL)


  • 3

    large eggs

  • 3 Tbsp.
    (45 mL)

    strawberry preserves

  • 1 cup
    (250 mL)

    whipped cream

  • powdered sugar to taste


Preheat oven to 375°F / 190°C.

Grease and line two 18 cm (7 in.)round cake pans. Dust waxed paper with flour and sugar.

Sift flour in a bowl, and set aside.

In another bowl, cream butter and sugar together.

Beat eggs lightly and gradually fold into butter and sugar mixture. Gently fold in sifted flour.

Pour butter into cake pans and bake at 375°F / 190°C 20 to 25 minutes.

Remove from the oven and cool 5 minutes. Turn out and cool.

When cakes has cooled, cover one with whipped cream and preserves and top with second cake.

Dust the top with powdered sugar.

Source: Metro