Estimated reading time: 7 minutes
My mum’s British Victoria Sponge Cake recipe has only 4 ingredients and is the easiest cake you’ll ever bake.
I’ve had excellent feedback about this recipe, so I hope you enjoy it as much.
Best Sponge Cake
The aroma of this easy-to-make 4 ingredients British sponge cake recipe trailed my mum’s kitchen since I was a little boy.
She was a stay-at-home mum for the most part unless she was helping my dad with our business and always had a cake baked inside her cake tin.
She still uses the same tin, no kidding, and it sits in the same spot on the counter.
After dinner, we often had a sponge cake with a lovely coffee or tea.
Other times we’d sneak a piece just because the cake was so light and fluffy it was hard to resist.
A sponge cake is an excellent cake for baking beginners and is inexpensive to make.
Just 4 Ingredients In This British Victoria Sponge
British sponge cake has 4 ingredients, and that’s all you need to make this delicious cake that everyone will rave about.
As you can tell, I made the cake below from my mum’s recipe. Ha!
Once you dress up your fluffy sponge cake with accessories, you’ll see that you’re working with a blank pallet that you can bring to life.
A sponge cake is a perfect birthday, anniversary, baptism, graduation, or even wedding cake for your special day.
If cut into small slices, you’ll get about 12 servings.
Anyone who cuts a cake as I do, nice and thick, will get six servings.
Other Cake Fillings
Other possibilities to fill your cake might include;
- Lemon curd
- Whipped cream
- Chocolate spread
- Fresh seasonal berries such as strawberries, blueberries, blackberries, and raspberries
Add a splash of pure Madagascar vanilla extract for a lovely vanilla sponge cake.
You’re working with an easy sponge cake recipe here, so you can transform it any way you like once it has cooled.
If you prefer to eat this fluffy cake plain, you can also do that, which I don’t mind sometimes.
I like to add more icing to the top of my cake and slivered toasted almonds.
It varies depending on what I’m in the mood for.
Strawberry Victoria Sponge Cake
Another fun way to enjoy this cake is to make strawberry shortcakes using this simple recipe.
In the summer, berries are abundant, and why not enjoy them with something a little sweet, like a Victoria sponge in the garden?
How To Make A 4-Ingredient Sponge Cake
My mum used Stork Baking Margarine purchased at Tesco, but we can’t get that in Canada,
Using unsalted or salted butter is the alternative in Canada found at every grocery store.
Opting for a cheaper fat, such as margarine, may contain more water than baking margarine.
If you use margarine, take caution unless it’s oil or baking margarine.
Try to look for margarine with 80-85% fat content suitable for baking.
Always ensure your butter or margarine is softened, and do not microwave it, as it will change the consistency of your cake.
The cake also calls for self-raising flour, which you can find at bulk and some grocery stores.
We buy Robin Hood Brodie self-raising flour at Food Basics for $3.99.
If you use all-purpose flour, add 1 teaspoon of baking powder to the recipe.
If you’re in a pinch for time, this is the easiest cake you can make, so get baking and try it out.
British Sponge Cake In A 6″ Spring Form Pan
I recently made this recipe in a 6″ Wilton Springform pan, and it worked perfectly.
It seemed like a giant British Sponge Cake donut, and yes, I ate it all.
The batter will fill two 6-inch cakes, which I filled with a thick coating of homemade buttercream and strawberry jam.
Printable version below
Instructions To Make A British Sponge Cake
Magical 4 Ingredient British Sponge Cake
- Recipe Type: British
- Cuisine: Victoria Sponge Cake
- Author: Mr.CBB
- Serves: 12 slices
A light, fluffy sponge cake is all you need for dessert after a filling meal.
Mum’s cake is basic and can be jazzed up using jams, whipped cream, berries, buttercream icing, lemon curd, chocolate spread, etc.
- 4 Eggs, large
- 226 g Caster sugar or granulated sugar
- 226 g Self-raising flour (if all-purpose, add 1 tsp baking powder)
- 226 g Baking margarine or butter
- Pre-heat oven to 350 degrees gas mark 4
- Grease and line with parchment paper 2 round cake pans
- Add butter and sugar and mix until light and fluffy in a stand-mixer or hand-mixer.
- Scrape down the sides of your bowl.
- One by one, add your eggs into the mixture until they are incorporated into the batter.
- Add in your dry ingredients flour, but if not using self-raising flour with baking powder incorporated, add 1 tsp baking powder.
- If you find the mixture too dry, add 1-2 tablespoons of milk
- Divide the batter evenly into your 9-inch round cake pans
- Bake for 25-30 mins until they are golden brown
- When cool, remove from the tins.
- You can eat it as is or add your favourite buttercream frosting in the middle like my mum did, along with a layer of homemade raspberry jam. On top, sprinkle with powdered sugar or leave plain, cut, and serve.
How To Make Buttercream Icing
- 1/2 cup icing sugar
- 3/4 cup softened butter
- 1 tsp heavy cream or coconut milk (add more if needed)
- 1 teaspoon of pure vanilla extra
Mix until fluffy and spread in the middle of the two cakes with a layer of raspberry jam or your favourite jam.
Discussion: What would be your favourite filling type for this sponge cake?
Other Easy CBB Recipes
- Cherry Bakewell Cheesecake Blondies
- Cherry Pie Minis
- Dark Chocolate Peanut Butter Cups (Keto)
- Cauliflower mash beef pie (Keto)
- Chocolate Avocado Pudding (Low-Carb)
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