Perfect Victoria Sponge Cake with Whitworth Bros Victoria Self-Raising Flour

If you are looking for a classic British sponge cake that is light, fluffy, and reliably rises beautifully, this Victoria Sponge Cake is a perfect showcase for Whitworth Bros Victoria Self-Raising Flour. This self-raising flour is milled to deliver consistent performance in cakes and quick breads, making it an ideal base for your baking.

In this recipe post you’ll find:

• A detailed ingredients list

• Step-by-step instructions

• Tips and troubleshooting

• SEO-friendly keywords and phrases

• Suggestions for variations

Let’s dive in.

Ingredients

Ingredient	Quantity
Whitworth Bros Victoria Self-Raising Flour	225 g
Caster sugar	225 g
Unsalted butter, softened	225 g
Free-range eggs	4 large
Vanilla extract	1 tsp
Milk (if needed)	1–2 tbsp
Jam (raspberry or strawberry)	for filling
Whipped cream or buttercream	for filling or topping
Icing sugar (for dusting)	a light sprinkle

Instructions (Step by Step)

1. Preheat and prepare tins
   Preheat your oven to 180 °C (fan) / 200 °C (conventional) / 350 °F. Grease and line two 20 cm cake tins with baking parchment.

2. Cream butter and sugar
   In a large bowl, cream together the softened butter and caster sugar until pale and fluffy (about 4–5 minutes with an electric mixer).

3. Beat in eggs and vanilla
   Crack the eggs into a separate bowl and whisk lightly. Gradually add the eggs to your butter & sugar mix, a little at a time, beating well after each addition. Add the vanilla. If the batter looks curdled or too stiff, add a tablespoon of milk to loosen.

4. Fold in the flour
   Sift Whitworth Bros Victoria Self-Raising Flour into the bowl, then gently fold in using a spatula. Fold until just combined — don’t overmix.

5. Divide and bake
   Divide the batter equally between the two prepared tins and smooth the surface. Bake in the centre of the oven for about 20–25 minutes or until golden, and a skewer inserted into the center comes out clean.

6. Cool
   Allow the cakes to cool in their tins for 5–10 minutes. Then turn out onto a wire rack to cool completely.

7. Assemble
   Once cooled, take one cake layer and spread with jam. Pipe or spread whipped cream or buttercream on top. Gently place the second layer on top. Dust with icing sugar or decorate as desired.

Tips for Success

• Use room temperature butter and eggs so your batter mixes smoothly.

• Sift the flour to avoid lumps and ensure a light texture.

• Do not overmix once the flour is added.

• Add a little milk if the batter feels too thick.

• Avoid opening the oven door during baking.

• Let cakes cool completely before filling.

Variations & Serving Ideas

• Chocolate sponge: Replace 25 g of flour with cocoa powder.

• Lemon sponge: Add 1 tbsp lemon zest and use lemon curd as filling.

• Berry twist: Fold in raspberries or blueberries.

• Decorate with icing sugar, fresh fruit, or a drizzle of chocolate.

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