Recipe revival: Dorothy's Victoria Sponge Cake

The Victoria sponge cake dates back to the 1800's and is one of the best loved cakes to have with afternoon tea, we have revived an old recipe we were given by Jessica's (who works in communications) grandma Dorothy who used to regularly bake in her new Formica kitchen in her 1960s house...

50s housewife baking


230g plain flour
4 tsp baking powder
230g caster sugar
230g butter (softened to room temperature)
4 medium eggs
Large pinch of salt


  1. Preheat the oven to 180 °C (160°C fan)  and grease two 8 inch sponge tins and line the bases with baking parchment.
  2. Place all the ingredients into a bowl and mix on low speed until they come together to form a smooth batter. Be careful you don’t over mix, just make sure the ingredients are combined.
  3. Divide the batter between the two prepared cake tins and spread evenly.
  4. Bake for 25-30 minutes in the middle of the oven (check them after 20 minutes and rotate the tins if one side is browning too much).
  5. Let the cakes cool in the tins for 5-10 minutes then turn out and cool on a wire rack.
  6. When completely cool, sandwich with raspberry jam and buttercream. Dust the top of the cake with caster sugar.
  7. Serve on a lovely vintage plate (with a doily on top) with a pot of tea, and some finger sandwiches...


Victoria Sponge


Serving suggestion: Wear with the Peggy Vintage Floral Print Tea Dress



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