Victoria Sponge Cake with Passion-Fruit Curd

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      30 min

Appears in

By Geraldene Holt

Published 2011

  • About

A butter-rich, creamed not whisked, sponge cake dating from the time of Queen Victoria. This type of sponge is the basis for dozens of variations and is justly popular with home bakers; the filling for the cake can be as you wish, just sieved jam or a fruit jelly, or the passion-fruit curd that I give below.


  • 175 g / 6 oz butter, at room temperature
  • 175 g / 6


Cream the butter with the sugar until the mixture is pale and fluffy. Add the eggs one at a time, beating them in well. Mix in the vanilla essence. Gradually fold in the sifted flour. Divide the mixture between the two prepared cake tins and smooth level.

Bake the cakes in the preheated oven until golden brown and just starting to shrink from the cake tin. Cool in the tins for 2 minutes