Victoria Vanilla Cake

Victoria Vanilla Cake

Just baked this exquisite cake. It always turns out perfectly. It boasts just five ingredients and approximately 30 minutes of cooking time. Just what everyone likes a delicious cake in no time at all. The icing is just as super friendly (wait until the cake is cool and then) spread a good quality strawberry or raspberry jam slither over the whole top and a generous amount of whipped cream over the jam. It does however taste slightly more moreish after one days refrigeration. The jam seems to ooze into the cake, giving it that something extra special.

Victoria Sponge


200 grams of nuttelex or other good quality margarine

1/2 a teaspoon of vanilla essence

200 grams (approx 3/4 cup) of caster sugar

3 organic or free range large eggs

200 grams self-raising flour

Take out your bowl or electric mixer.  Place the margarine and vanilla together and mix well.  Add sugar slowly and keep mixing until fluffy.  Add the eggs one after the other making sure you mix each one well before adding the other.  Take out a wooden spoon and a sifter.  Shift the flour into the mixture and fold it slowly through with the wooden spoon.  Grease a 18 cm or 7 inch cake tin.  I spray the cake tin lightly with olive oil cooking spray then cut out a piece of baking paper and place it on the bottom of the tin.  Put in the oven at 180 degrees celsius or 350 fahrenheit for 25 – 30 minutes.

Once baked place immediately on a cooling rack.  Once thoroughly cooled.  Spread a layer of strawberry or raspberry jam on top.  Then cover with a generous amount of whipped cream.


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