Victoria Sponge Recipe (only 44p per slice)

This easy Victoria sponge recipe is light, fluffy and only 44p per slice. A classic victoria sponge cake which is simple to bake and is delicious with a cup of tea. Victoria sandwich cake is a British classic and here I will show you exactly how to bake your own.

240g / 8.4oz SR Flour 0.12
½ tsp Baking Powder 0.02
Pinch of salt 0.00
225g / 8oz Butter 1.68
275g / 9.7oz Sugar 0.33
4 eggs 0.52
1 tsp Vanilla extract 0.12
1 tbsp milk 0.03

120ml Whipping cream 0.45
100ml jam 0.25
1 tsp Icing sugar 0.04

Total 3.56

8 slices at 0.44

Whisk the sugar and butter together to a creamy consistency.
Whisk in the eggs one at a time.
Add the vanilla essence.

The mixture should be light and creamy.

Sieve in the flour and baking powder gradually .
And fold into the mixture.

Divide equally into 2 cake tins (greased and parchment on the bottom)

Make in the oven at 190c / 374f / gas mark 5 for 20 – 25 mins.

Whip up the cream for the filling.

Turn the cakes out and allow them to cool.
Spread over a layer of the fam and then the cream.

Put the two pieces together and dust with icing sugar.

This light sponge cake is simple to make and very inexpensive, a whole victoria sponge cake for only £3.56. I hope you try this Victoria sponge recipe. Thanks Baking on a budget.

hello and welcome to baking on a budget in this video we have a beautiful Victoria sponge recipe and as usual we have all of the ingredients over here quite a long list of them I’m going to go through them one by one tell you the quantities and the price of these I’m going to read this out in grams but the conversions into ounces is in the description of the video below to begin with we have 240 G of self-raising flour at 12 we have half a teaspoon of baking powder powder about 2 we have a pinch of salt we have 225 g of butter which is 1 68 we have 275 G of castor sugar which is 33 we have four eggs at 52 P we have a teaspoon of vanilla extract at 12 and we have a tablespoon of milk at 3 for the filling we have 120 mil of whipping cream which is 45 we have about 100 Mil of jam which is 25 and we have about a teaspoon of icing sugar which is about 4 now if we add all of that up it comes to £356 for this whole cake and this is going to be a sizeable cake I’m saying we’ll get about eight slices out of this so that is 44 a slice now the other things we’ll need is we’ll need two of these um cake tins these are loose button cake tins which I’m using and they will have a piece of Grease scw paper in the bottom and the rest of it lined with a l we’ll also need a mixing bowl a spoon and possibly the Whisk as well so to start this recipe I’m going to put this butter into the bowl now the butter has been softening a little and we don’t want this straight out of the fridge because we do in fact need to cream the um butter and the sugar together and we want the butter to be fairly soft to be able to do that that’s possibly still a little hard but I’ll just work it for a while and that will soften up but I was still a little hard so I’ve got the big guns out here and I’ve Got The Wooden Spoon which I can get a little bit more leverage on and soften that up now of course if you had a food mixer uh this could be easily done in a food mixer but I am going to do it all by hand now that seems okay so we’re going to add the sugar to that and this is 27 35 G of Casta sugar so that’s quite a lot of sugar in there and what we want to do is just stir that and cream it into the butter that’s come together nicely so I’m just going to continue with this first step and get that butter and sugar creamed together okay and once all that’s mixed in I’ve just finished it off with a fork um just to make it nice and fluffy although it is still quite stiff that mixture now what we’re going to do is put the tablespoon of milk in there and this will help to soften it up a little and at this point we’ll also put the vanilla extract in so that it’s well mixed into the cake that’s one teaspoon of vanilla extract and once more we just want to mix all that in and that mixture should get a lot lighter that is looking good and our next stage is to put the eggs in now I’m going to put these in one at a time and mix them in well before we put the next one in okay next egg that one’s well combined okay and with all of the eggs combined and all the wet ingredients in there I’m now going to take up the Whisk and just whisk that for a couple of minutes just to get some nice end to it to make a beautiful light Victoria sponge ready now to that we are going to s in the flour and with that flour this is um 240 G of self raisin flour and we also have a half a teaspoon of baking powder and we will just SI that into the mix now we want to fold in the flour we don’t want to stir it in too much we want to keep all of the air in this batter so we just one this sort of motion just folding that flour in until we have a nice smooth creamy batter and I believe that these are 8 in uh cake tins or sandwich tins and they are loose bottom just make it much easier to get them out once they are done so the oven is almost up to speed and what I’m going to do is divide this mixture as best I can into two portions uh again you could wear this if you wanted to I’m just going to eyeball this I think we’ll get it more or less correct I think if anything we’ve probably got a little bit more in that so I’ll take a spoonful out and put it in there that will do it now back of the spoon just going to push this into the corners again not too much we don’t want to put a lot of weight on this we certainly don’t want to take any of the air out of it it will level itself up once it’s done starts to bake but just to get it roughly s into the edges of the tin now I’m seeing these are going into the oven um at 190° and they’re going to stay in there for about 20 minutes I’m going to keep an eye on them and after 20 minutes we’ll give them a skew test if they’re done they’re done all right now this is just over 20 minutes later I think they’ve had about 22 23 minutes in there there and they’re looking beautiful just going to carefully lift this one up remove it out the tray and just as they are cooling what I’m going to do is pick that up like that turn it upside down onto this cooling rack we’ll take the bottom off and then we’ll just peel away that grease proof paper they are looking beautiful now these need to cool entirely uh so that they’re cold before we put the cream and jam in the middle otherwise the cream is going to melt it’s going to run all over the place okay and just as the cakes are finally cooling what I’m going to do is just whip up some of this cream this is whipping cream it is 120 mil of it and I’m going to whip it up with this uh hand whisk I’ve whipped that up fairly stiff and that’ll be beautiful in that cake okay so now it all comes together we are going to put this piece of cake on the plate like so we’re going to take some of this raspberry jam put a layer of that over the cake that’s nice and cool now the cake so this isn’t going to melt or anything like that now again thing of personal taste you can have as much Jam as you want I’m just going to put a thin sort of layer on that try to get that distributed evenly around the cake and can I just say if you’re enjoying the video please do give it a thumbs up and if you would like to see more beautiful simple recipes like this always on a budget very inexpensive absolutely delicious please do consider subscribing to the channel next we want a layer of this delicious cream now I’m going to leave about a cenm around the edges of the cake because this will compress and squeeze out when we put the top on let’s get the last little bit of cream out of there and here we have the top of the cake which I’m just going to put on like that and then last but not least for the Victoria sponge we want a dusting of icing sugar so this is just about a teaspoon we’ll do that cake beautifully there it is now that is one beautiful looking Victoria sponge cake the texture of that is fantastic uh lovely layer of cream uh with the jam in there I’m going to knock this over on its side take a slice and tell you what that tastes like look at that that is looking beautiful that is a classic recipe and never disappoints it’s a very simple cake but it is beautiful and as I say this slice of cake 44 p you’d have to go a long way to get a piece of cake as nice as that for 44 if you’ve enjoyed watching the video please do give it a thumbs up and if you would like to see more beautiful recipes like this very simple to make very inexpensive do consider subscribing to the channel many more recipes to come so I’m going to finish the rest of this cake and can I say thank you very much for watching