Classic Victoria Sponge Cake

30 Minutes

Classic Victoria Sponge Cake


  • 225 g / 1¾ cups Supreme Cake Wheat Flour
  • 225 g Soft butter
  • 225 g / 1 cup Selati Castor Sugar
  • 4 Large eggs
  • 5 ml / 1 teaspoon Vanilla essence
  • 30 ml Milk
  • Good strawberry jam

Cooking Instructions

  1. Pre-heat oven to 180°C and grease a 20 cm spring form tin.
  2. With a hand mixer, cream butter and Selati sugar together until light and fluffy. Add the vanilla essence.
  3. Add eggs one at a time, mixing one spoon of Supreme flour in after each egg. Add milk. Fold in remaining flour slowly.
  4. Pour into greased tin and bake for ± 25 minutes, or until golden brown and a skewer comes out clean.
  5. Turn out on to a cooling rack. When cold, slice in half widthways.
  6. Spread generously with strawberry jam and sandwich together.
  7. Dust with Selati icing sugar or castor sugar and serve.