Victoria sponge cake for kids

• Guest

  ★ ★ ★ ★ ★ 5

  Such a classic recipe. I love making it for visitors and, at this time of year, i use homemade blackberry jam in the centre after our annual blackberry pick at Victoria Park.

  on 20/10/15

• Guest

  ★ ★ ★ ★ ★ 5

  Great recipe! My mother-in-laws favourite!

  on 1/8/15

• Guest

  ★ ★ ★ ★ ★ 5

  I always use this recipe now, when making a cake, easy and yummy!!!

  on 9/2/15

• Guest

  ★ ★ ★ ★ ★ 5

  Such a simple but delicious recipe

  on 25/1/15

• Guest

  ★ ★ ★ ★ ★ 5

  Great recipe for a classic sponge. We used raspberry jam instead of strawberry and put some whipped cream inside too - it tasted delicious!

  on 22/1/15

• Guest

  ★ ★ ★ ★ ★ 4

  Great recipe, thanks.

  on 21/1/15

• Guest

  This recipe (or almost identical) I found in my mums old school cookbook (from 1975), I still use this recipe today with my 5 year old who knows it off by heart. I always get amazing cakes from it everytime!

  on 28/3/14

• Guest

  i also weigh the eggs, as i have my own chickens so the egss are not standard size (3 eggs can weigh anything from 5 ozs to 8 ozs) but i am finding the shells are a bit heavy from one of my new chickens, so it isn't working anymore very akward

  on 28/3/14

• Guest

  I also weigh the eggs and add equal amounts of the remaining ingredients, works every time and is a great way to get perfect results when baking with children. my 9 year old niece has been making this all by her self (except the oven part) since she was 6.

  on 27/3/14

• Guest

  My mam always says weigh the eggs and use same quantities of everything else. Works for me every time!

  on 27/3/14

• Guest

  I make the cake on the stork tubs works perfect every time.

  on 27/3/14

• Guest

  Seriously useful information! Have been searching on wet ingredients to dry ingredients ratios, thanks :)

  on 27/3/14

• Guest

  Ohh looks delicious

  on 20/3/14

• Guest

  thanks for the sponge cake recipe. Is it alright to add buttercream and jam to this recipe? Hina

  on 14/2/14

• Alison C(880)

  I've made this cake using this recipe many times making another now for my sons birthday even tho he is 17 lol he still loves it! Turns out lovely every time x filled with fresh cream and jam yummy!!!

  on 3/12/13

• Ailbhe S

  Just consulted Mary Berry and she has four eggs and 225gms of everything for her 8 inch Victoria sponge. So I'd go with 7 inch, which requires 3 eggs and 175gms according to her recipe.

  on 29/8/13

• Denise M(5)

  I would say a 8 inch Cake Tin judging by those weights :)

  on 28/8/13

• Guest

  Could you kindly let me know what is the size of the cake tins used in this recipe? Thanks

  on 28/8/13

• Guest

  What size cake tins have been used for this amount of ingredients??

  on 11/3/13

• Guest

  Doll cake

  on 5/2/13

• Guest

  It was easy to make and enjoyed by all the family

  on 10/10/12

• Guest

  i made this today was easy great easy cake for all the family

  on 25/9/12

• Guest

  Hi. Im planning on baking this cake as part of a grand birthday cake recipe for a friend, google camera cake then go into the DIYPhotographysite to see the recipe. I'm pretty sure that the recipe only calls for a only layer cake. Should I modify this recipe for a bigger cake or just keep the same recipe and bake in a bigger tin? Thanks!

  on 21/9/12

• Guest

  Hi I am new to netmums and hoping you can help. I need to make a huge 30cm square cake and ice it with ready to roll icing. Would this choc sponge work better than a choc fudge, and do you know what quantities and baking time I would need for this size cake? Thank you!

  on 12/9/12

• Rebecca K(245)

  Alison, welcome to netmums! It's says in variations... Reduce flour by 25g, replace wih 25g cocoa powder x

  on 11/9/12

• Alison C(880)

  Hi just joined net mums and put my cake in the oven as I speak. To make the chocolate version how much coco powder should I use and do I reduce the flour intake, hope someone can help me thanks to net mums x

  on 11/9/12

• Guest

  i did the chocolate cake version. i did it in 2 seperate sandwich dishes. theb i replaced nornal buttercream for a chocolate , fudge buttercream. and i had melted chocolate for icing.. a proper chocolate cake. was delicious a massive hit when family came round.

  on 4/8/12

• Guest

  I'll be using this to make my sons birthday cake so given it a few tries so far and I have to say i really liked the cake. I'm not doing a traditional sponge cake though, so rather than splitting the mix into 2 cake tins, i've only been using one which means it needs to bake for quite some time longer. I bought some baking chocolate to go along with it and spread it over the top once the cake was done and it tastes really good :)

  on 23/6/12

• Linda D(210)

  Hi I am new to Netmums what a wonderful site how can i adapt this recipe for mini 5 inch tins thankyou

  on 8/6/12

• Guest

  Here's a couple more tips from an experienced cake baker! Make sure your eggs are at room temperature. Also, weigh your eggs to get the quantities for your Marg, Sugar and Flour. This is a good tip as people use different sized eggs and this ensures that the quantities are correctly balanced. This tip came from my Nan. xx

  on 7/3/12

• Guest

  For 3 eggs use 2x 6 inch cake tins and for 4 eggs use 2x 8 inch cake tins. Handy tip from someone with years of baking experience! : To ensure the cake does not stick to the tin grease it well THEN dust the grease with flour, making sure it covers all the grease. Good luck!

  on 1/3/12

• Mrs S(48)

  what size pan do you use

  on 1/3/12

• Guest

  this was fantastic, used this basic recipe and added coco as advised to make a chocolate cake, never baked a cake before and this was so simple, even with my 3 year old helping

  on 22/11/11

• Guest

  Was just a advert for working for yourself via a company spam type thing x

  on 28/10/11

• Guest

  Ohhhh me too lol

  on 27/10/11

• tracy a(71)

  i am intrigued as to what RG said ??????????

  on 27/10/11

• Guest

  Oh dear Ruthie G, do you realise this is the UK & we use £1 not $ & also you'll find it's not check, it's actually cheque.

  on 27/10/11

• Guest

  i was trying to see a way of reporting this post but couldn't so hope moderators see this and take her posts down.

  on 27/10/11

• Guest

  Ruthie G should not be posting that sort of thing on here and I see that she has done it on other recipes too. Please remove her posts moderators.

  on 27/10/11

• Guest

  hi girls I've just baked a victoria sponge for my daughters birthday on Saturday and was wondering what is the best way to store it for 2 days to keep it fresh? Also should I ice it Friday night or Sat morning? (i'm going to put jam and cream in the middle). As you can tell I haven't a clue re baking....

  on 6/10/11

• Guest

  I made this cake over the weekend and added some sultanas to the mix and was so scrummy best recipe by far thanks!!x

  on 21/9/11

• Guest

  I cannot believe how well this came out! I'm really pleased it was so easy and tasted like my Mum's (and she's the world's best cake maker!)

  on 18/8/11

• Guest

  Natalie - a 3 egg6oz (150g I guess!) mixture needs 7 or 8inch sandwich tins. Anything bigger than that and you should be sizing up your mixture. If you're doing a 4 oz cake (with 2 eggs) 7inch tins should be fine. If the mixture could do with some extra moisture, add a bit of milk.

  on 15/6/11

• Guest

  What size tins is it you use for these cakes? 12inch?? Made the fairy buns from this website yesterday with my 4yr old daughter n they were gorgeous, my partner says best he's ever had!!! And I agree!!

  on 9/6/11

• Guest

  i made this cake with my 2 year old daughter. i put pink food colouring in the mix and vanalla essance

  on 26/5/11

• Guest

  My dd who is 4 and myself tried this recipe today to make chocolate fairy cakes, they were the nicest i have had, so light. I only used 2 eggs and added some choc chips into the mixture, great receipe

  on 18/4/11

• Guest

  have used this recipe but for a bit more flavour add a drop of vanilla essence to the mix you can taste the difference

  on 13/4/11

• Sara (503)

  Yes, you can. I never use three eggs and the cakes are lovely!!!

  on 13/4/11

• Guest

  can i use two eggs instead of 3 and can they be medium sized thank u

  on 13/4/11

• Guest

  Jay, 150g=6oz. Glad to hear that I'm not the only one who still cooks in lb and oz!

  on 10/3/11

• Guest

  whats grams converted to lb cos my scales only has grams or ounces hmmm help

  on 10/3/11

• Guest

  I made this cake but my colours seperated ! I had a red top and a biege bottom half in the same cake! Can anyone explain how I can avoid this next time ? I used red colouring powder rather than liquid food dye...Also how do I make a cake super rich red coloured ? Thanks

  on 5/3/11

• Guest

  I have just made this with my daughter, it tastes delicous and very easy to make, mine did turn out a little crispy, next time im going to take it out the oven a bit earlier, really nice tho, going to try a chocolate one next time :)

  on 15/2/11

• Guest

  this is how we make ours, i also make a rainbow cake using this recipe and having each layer of sponge a different colour of the rainbow by just adding food colouring

  on 12/12/10

• Guest

  Just made this, all turned out excellent, the only thing i did differently was I separated the egg yokes and mixed the yokes in first then whisked up the egg whites till they where light and fluffy then folded them in. then folded in the flour. made the sponge even lighter. but excellent recipe. thanks

  on 12/12/10

• Guest

  Just tried it today. It tastes great! Thanks for the recipie.

  on 6/11/10

• Guest

  Have just made the chocolate fairy cakes, they are great, really chocolatey, light and fluffy.

  on 11/10/10

• Guest

  This is the recipe I use all the time for fairy cakes and it's always a winner. To ensure cakes rise, I always sift my flour twice; Beat my eggs well before I add to the mixture (to give extra air); I don't keep opening the oven door - just wait for that cake smell and then I know they're done. If your cakes are crispy on top it could be a couple of things...have you weighed too much sugar? or I find I need to bake my cakes in the top of a gas oven. You can guarantee that those I put in the middle of the oven take longer to cook and then end up with a crispy top (though a day inside a plastic tub soons makes them moist.)

  on 12/7/10

• Guest

  hi i wanted to bake my son his 1st birthday cake foe his 1st birthday ,well im hoping i can whats the best to do a madria cake or victoria sponge can i do it a day b4 or a couple of days b4 will it go off .where is the best place to store it when cooked and when do i put thebutter icing on and also i wanted to do a number 1 cake how do i put them together and rolled icing can i add my own colour to it thabks really need advise b4 baking it

  on 9/6/10

• Guest

  ive been looking for a perfect sponge recipe for years!!! and this is it, WOW, it is just soo amazing- will be using this recipee to make my LO 1st birthday cake

  on 27/4/10

• Guest

  my husband had a go at the chocolate version with the kids to keep them busy during the hols. although it tasted good it didnt rise much dont know what went wrong oh well better luck next time i guess

  on 17/4/10

• Guest

  I made this receipe for fairy cakes, cooked in middle of oven but took longer than 15 min,to cook and were slightly hard on top,any advice please?

  on 5/4/10

• Guest

  i do this recipe all the time for all my family and all birthday cakes . my fella likes it with either jam or lemmon curd in the middle.i put buttercream in the middle (not for my fella though he hates buttercream )and some waterdowned icng just enough for the coconut to sick and throw loads on .birthday cakes i just put ready made icing over insted of the coconut . heres a tip from the mother in law and it does work and goes for all sponge cakes . once you think your cake is cooked put a knife in the middle if it comes out clean its cooked if not then it needs to be left in longer .

  on 20/3/10

• Guest

  just made this cake the chocolate version looks lovely harveys going to love it bless him

  on 20/3/10

• Guest

  I made the plain victoria sponge. I used a deep baking tin (for xmas cakes) i would suggest to leave in oven for at least 45 mins. Mine was in the gas over over 1hour. It was still quite soft in the middle, but it still tasted good. I didnt use rolled icing, i used sugar icing on top and decorated. It was very good!

  on 7/3/10

• Sarah S(730)

  Made the chocolate version with my 7yr old and made chocolate buttercream for the middle. Looked, smelt and tasted fantastic!

  on 22/2/10

• Guest

  I usually use an 8 inch tin for this cake. I make this cake quite often and is a real hit with my family and friends. Its lovely and light too so no-one gets a sickly feeling after. Going to use this recipe (without the cream) when i attempt to do a two tier birthday cake for my little sisters 21st birthday next month!

  on 16/1/10

• Guest

  Hello what size tins did you use please

  on 12/1/10

• Guest

  I am amazed that so many Mums are doing this recipe for the first time! It is a classic Victoria Sponge recipe that most have done at school or with your Mum when you were young (or at least I did!). I usually weigh my eggs to get the quantities for the Marg, Sugar and Flour as egg sizes to vary!

  on 7/1/10

• Guest

  FANTASTIC A BIRTHDAY CAKE WINNER-Tried this recipe in the standard victoria sponge and the chocolate form WAS AMAZING- perfectly moist. We actually only ate this cake after a day and a half of having made it (though it was covered with butter cream so this may have helped keep it moist)I will use this recipe again and again (am as i write i have fairy cakes in the oven that i have just made with my toddlers) HIGHLY RECOMMENDED!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1

  on 7/1/10

• Guest

  Tried this cake yesterday and I think it takes longer to cook - After 25 mins it looked and felt cooked but was doughy in the middle so I had to throw it away!

  on 7/1/10

• Guest

  I made this cake for my daughters first birthday cake. I did the chocolate one. It went down a treat. Half the cake is gone already!

  on 21/11/09

• Guest

  I always use 220g of each instead and 4 small eggs(or 3 large)with a touch of baking powder, and my cakes always turn out really big and fluffy. Along with some drops of vanilla essence aswell, my family and friends always say my cakes are the best theyve tasted :).. maybe they're just being kind tho lol

  on 11/11/09

• Guest

  made this today and it was loverly

  on 9/11/09

• Guest

  just made cake as surprise for my daughter tomorrow (her bf forgot to get 1)she will be 20 as he cooking nice meal for them must admit cleaning bowl was so good lol

  on 8/11/09

• Guest

  I have just made the chocolate version of this cake with the chocolate butter icing, dusted with icing sugar. I havent tasted it yet as im reluctant to cut into it because it looks so good!!! Im very impressed :) It was such an easy recipe! Thank you to the poster!

  on 21/10/09

• Guest

  I made the choc cake version and then made it extra choclatey by melting cadburys chocolate all over the top of it!!! I dont normally like chocolate cake but yumy is not the word!!!!! Thanks so much for the recipe xx

  on 18/10/09

• Guest

  I make these quite regularly for my friends parties and people coming round cos it's so easy and quick. I mainly make the cup cakes version simply so my son can have one without feeling like he's missing out (little does he know we all have icing sugar on ours :p) everyone loves them and they always go down a treat and i decorate them to go along with whatever theme there is in parties and who i'm giving them to. I have to admit I've only tried on of my own cakes because I end up licking out the bowl so can't stand the idea of eating one of the cakes hehehe!!

  on 16/10/09

• Guest

  I made the chocolate version for my son's birthday party today & it was lovely! I made 2 cakes, one in 2 8" tins & one in 2 7" tins. The smaller tins were definitely better for the finished result. I put a dairy free butter icing on them (175g Pure spread, 300g icing sugar, 25g cocoa powder & a little vanilla extract) which was gorgeous & decorated them with malteasers & white choc buttons. Even the adults at the party were very complimentary, so it's definitely a recipe I'll use again.

  on 11/10/09

• Guest

  i baked the victoria sponge with my little girl.we have never ever made a cake b4 from scratch and i am immensly proud of our first attempt however it didn't rise? we will try the chocci cake next time.

  on 14/5/09

• Guest

  I used the chocolate version for a visit for the in laws and it was gorgeous! sponge came out quite flat but i think that was me, never mind I filled it with smartprice jam and a tub of whipped cream and dusted with cocoa powder. It was all eaten at the end of the day! Thank you to the recipe poster!

  on 30/4/09

• Guest

  i have used this recipe more times than i can count now in fairy cakes and a large sponge with butter icing, my family just cant get enough, i wont be going back to buying cakes from the shops again, thank you so much.

  on 30/4/09

• Guest

  All was going well til the "Turn them out onto a wire rack to cool" bit. Not without a chisel! Both sponges came out in bits. I would definately line the sandwich tins with greaseproof paper next time, to avoid risking this disaster. Now off to glue all the bits together and hide the resultant mess with some icing. From the bits I've scoffed, I'd say the sponge was very sweet. If I use the buttercream suggested, my teeth will probably drop out in protest!

  on 4/4/09

• Guest

  I've just made the chocolate version of the fairy cakes. This was the first time I have made any sort of cake and I was really delighted with the results. I found them very easy to make. Will definately be making these again.

  on 13/3/09

• Guest

  I've made this cake (choc variation) lots of times now its such a hit at my house. I've even known it to get eaten in one night!! Really recommend it if your making a sponge as its very light, fluffy and not in the slightest dry (which is a problem i've always had with my other recipes!!!)

  on 9/3/09

• Guest

  Made fairy cakes with this recipe and found they were really quick and easy to make. Would deffaintly recommend this recipe to mums who dont have alot of time on their hands (so thats 99% of us lol) x

  on 9/2/09

• Guest

  These are yummy-we made fairy cakes and they looked so nice I used 5 slimming world syns so I could have one!! Well worth it.(might not say that when I get weighed;>)

  on 27/1/09

• Guest

  Very easy recipe to follow with my 3 year old ds. We had a plain sponge with custard and was delicious =) Will definetely be making one again.

  on 12/1/09

• Amy (15)

  I made the sponge today but put i put it in to cake cases and made butterfly cakes, i used the butter icing recipe. Im so pleased as they came out so nice. Ive just had one with a cuppa delicious x

  on 8/1/09

• Guest

  Made the chocolate cake today and it tasted lovely but came out of the oven as flat as a pancake. I don't know what I did wrong, I always have this problem with sponges! I just cut the two halves into pieces and served with custard, very tasty, but I will need to keep practising!

  on 19/11/08

• Guest

  I made the Victoria Sponge and just put rasberry jam in the middle, it was delicous and the first time I had made a proper cake! The whole family loved it so I am making another one today to share with friends.

  on 18/8/08

• Guest

  I have made the chocolate version of this cake 3 times in 3 days. The family love it. My Husband said it is the best chocolate cake he has ever tasted, and i have to say i agree. If you have children it is a must try. Thankyou to who ever posted the recipe. Beth-lancaster

  on 28/6/08

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