Sponge Cake

Anyone got any good tips for a victoria sponge cake?


I’ve got my daughter’s birthday party coming up and I need to make a giraffe shaped cake (eek!).

Has anyone got any good recipes for a victoria sponge cake (the only one I’ve ever made is chocolate – not sure how much harder the recipe is) and in particular, butter icing?

Any help would be greatly appreciated.


You’ve ask 3 questions that actually don’t relate to each other, a “Victoria Cake” isn’t a “victoria cake” if you change the configuration (icing), it becomes a sponge cake with buttercream icing. Here is my “Any help would be greatly appreciated”, giraffe cake, buttercream icing and a Victoria Sponge cake recipe, good luck and Happy Bday to your daughter.





Victoria Sponge Cake

2cupsflour, all-purpose
2teaspoonsbaking powder
1cupheavy whipping cream
1jarraspberry jam

Cream the butter until light. Slowly add the sugar. Beat until light and fluffy. Add eggs one at a time and beat well. Fold in the sifted flour and baking powder.

Pour mixture into prepared 8 inch round pans. Bake 25-30 minutes at 375 degrees until the cake pulls gently from sides or cake tester remains clean. (When pressing lightly on top of cake, no impression is left.) Cool in pans for 10 minutes. Cool completely on wire rack.

Whip cream and sugar to soft peaks. Place doily on cake plate. Put one cake layer on doily. Spread with raspberry jam and top with whipped cream. Place second layer bottom side up onto the filling. Sprinkle with powdered sugar. Garnish with raspberries and mint leaves.

American Sponge Cake Recipe Demonstration – Joyofbaking.com

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