If you’re a regular reader then you’ll know I bake a lot of cake! On average about five a week and have never had any problems with this sponge cake recipe. It’s basically a Victoria Sponge recipe and I’ve no idea where I originally got the recipe from, it may have been my Mother in Law, all I know is I memorised it years ago and have been using it ever since.

I sometimes tweak it with different flavourings which work well, plus also use a slightly modified version for vanilla cupcakes too just adding an extra 5gms of the dry ingredients.

5.0 from 2 reviews
Prep time
Cook time
Total time
Serves: 40 mins
  • 225g butter or marg
  • 225g caster sugar
  • 4 eggs
  • 225g self raising flour
  • 1 tsp vanilla essence
  • 1tbsp milk to loosen
  1. line two cake 8inch tins with greaseproof paper
  2. cream together the butter & sugar until pale & fluffy. I use my electric mixer, much easier
  3. add the eggs one at a time, mixing everything together between each egg
  4. slowly add the flour in small amounts
  5. add the vanilla essence and milk if required
  6. divide between the two tins equally
  7. bake on 180c or gas mark 4 for around 20-25 mins until a skewer comes out clean and the top of the cake is golden

This recipe was used for a Naked Wedding cake I recently made, it was beautiful sandwiched with lot’s of jam & buttercream & dusted with icing sugar, yum!

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This Mama Blogs

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  1. February 7, 2016 / 9:45 am

    How beautiful is your cake, and relatively straight forward too. I love the classic Victoria Sandwich, it always works as you say. #SundaySweets
    Angela x

  2. March 8, 2016 / 8:11 am

    Your naked cake looks amazing. I love the fact the recipe is so simple and there’s nothing unexpected in it. A perfect naked recipe for a perfect cake. Now where’s my cake slice and my cup of tea…
    Life Loving recently posted…Frederics MaidstoneMy Profile

  3. February 11, 2018 / 7:55 pm

    This looks amazing! I’ve never tried milk in my sponge, I’ll definitely give it a go next time. Thank you

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