Victoria Sponge is the Queen of the cakes!
This recipe is the one we always used at home when I was little so I have my Mum to thank for this delicious creation.
I’ve used ounces for ease as the ratio of eggs to dry ingredients is always half (just take a look at the ingredients list below, it makes sense, I promise, e.g. 8oZ flour to 4 eggs, get it?). This means if you want to make a bigger/ smaller cake it’s easy peasy to work out quantities.
The sponge is light and fluffy and butter icing creamy and sweet. The perfect partner to an afternoon cuppa!
Now cut yourself a generous wedge and devour!
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