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Victoria Sponge Cake

10 Portions

Caster Sugar 180g

Margarine 180g

Free Range Eggs 2

Self-Raising flour 180g

Baking Powder 0.5 tsp


Strawberry Jam To cover the cake

Icing Sugar 200g (extra for dusting)

Margarine 70g

Cold Milk 2 tsp


50 Portions

Caster Sugar 900g

Margarine 900g

Free Range Eggs 8

Self-Raising flour 900g

Baking Powder 3 tsp


Strawberry Jam To cover the cake

Icing Sugar 1 kg (extra for dusting)

Margarine 350g

Cold Milk 4 tbsp


100 Portions

Caster Sugar 1.8kg

Margarine 1.8kg

Free Range Eggs 16

Self-Raising flour 1.8kg

Baking Powder 6 tsp


Strawberry Jam To cover the cake

Icing Sugar 2 kg (extra for dusting)

Margarine 700g

Cold Milk 8 tbsp


  1. Using a planetary mixer, cream together the caster sugar and margarine until pale and fluffy
  2. Add the eggs one at a time, to avoid splitting them
  3. Scrape down when necessary, then add the flour and baking powder and mix very well
  4. Line 4 baking trays with parchment paper
  5. Fill the tins with equal amounts of the mixture, it will rise considerably during cooking
  6. Allow to cool fully
  7. Turn the sponges out of the tins
  8. Spread jam on two pieces
  9. Using the planetary mixer add the margarine, icing sugar and milk mix well until a soft icing is achieved
  10. Spread this on the other two pieces
  11. Arrange one cake on top of the other, jam to cream
  12. Dust with icing sugar
Key Points
  • You could double up on this recipe and freeze down extra cakes for future use

Wheat, Milk, Eggs