A homemade, freshly baked, traditional Victoria Sponge cake is
hard to beat.
This all-in-one method makes a perfectly light sponge for an
indulgent afternoon tea - why not try a filling of whipped cream,
blueberry and lemon zest for a contemporary twist.
The large bowl in the Dualit Food
Processor will effortlessly take double the amount of
ingredients to make an 8-egg sponge cake when larger quantities are
- 175g soft butter or margarine (butter will produce a richer
- 175g caster sugar
- 4 large eggs (weigh eggs in shells and then use same
- 1 tsp baking powder
- 175g self-raising flour
- 1 tsp vanilla essence
- 4 tbsp strawberry jam (to decorate)
- icing sugar to dust
- Place the butter or margarine, sugar, baking powder and flour
in the food processor large bowl with its chopping blade. Remove
the feeder tube to allow as much air into the mix as possible.
- Pulse until the mixture is creamed together.
- Break in the eggs and process for a further 10-15 seconds.
- Pour into two 18cm cake tins. The tins should be well buttered
and bases lined with silicone mat or baking parchment.
- Spread evenly and bake in a preheated oven 180ºC/Gas Mark 5 for
15-20 minutes, or until risen, golden brown and firm to the
- Once cooled, apply the jam to the top of one cake and sandwich
together with the other. Dust liberally with icing sugar and slice
into generous helpings.