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victoria sponge cake

Victoria Sponge Cake Recipe

Prep

15 min

Bake

20 mins

Serves

8

Difficulty

Easy
victoria sponge cake

About

Looking for an easy Victoria sponge cake recipe for beginners? Look no further! This Victoria sponge cake recipe is the perfect way to round off any meal in scrumptious style. Named for Queen Victoria, this traditional and quintessentially British dessert makes for the perfect party cake and goes great with a cuppa!

made using

Pure Cane Caster Sugar

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Ingredients
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Victoria Sponge Recipe

A British bake with a slice of history

When it comes to baking, the Victoria sponge cake is one of the ultimate family favourites. The Victoria sponge was also a favourite sweet treat of Queen Victoria's, who was known to have quite the sweet tooth! So partial was she to this particular sponge cake — with its light and fluffy sponge texture and delicious jam and cream filling — that it was actually named after her sometime circa 1860. Follow this easy Victoria sponge recipe for the ultimate Victoria sponge cake!

Step 1

Pre-heat the oven to 180ºC (160 C fan). Grease and base line two 20cm sandwich tins. Beat the butter and Tate & Lyle Caster Sugar with an electric mixer until pale and fluffy. Beat eggs together with vanilla bean paste. Gradually add the egg mixture, beating well each time. (Add a little flour to the mix if it looks as if it might curdle).

Step 2

Sift together the flour and baking powder over the mixture and fold in using a large metal spoon with enough milk to make a soft dropping consistency. Divide between the tins and level with a palette knife. Bake in the oven for 20-25 minutes or until well risen, firm to touch and shrinking away from the sides of the tin. Leave to cool in the tin for 5 minutes, then turn out and leave to cool on a wire rack (discard the lining paper).

Step 3

Place one cake on a plate and spread with whipped cream, then add raspberry jam on top and gently spread it around. Place the second cake on top. Dust liberally with Tate & Lyle Fairtrade Icing Cane Sugar and enjoy!

Ingredients – 10 items

Serving

1

Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

225g
Butter

Butter

softened

225g
Eggs

Large eggs

free range

4
Vanilla

Vanilla bean paste

1tsp
Flour

Self raising flour

225g
Baking-powder

Baking powder

2tsp
Milk

Skimmed milk

2tsp
Cream

Double cream

300ml
Raspberry-jam

Raspberry jam

150g
Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Icing Cane Sugar

for dusting

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Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!
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Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
Baking better is as easy as reaching for the right sugar.

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