Victoria Sponge

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

It was easier to keep in mind the proportions of the ingredients when we used pounds and ounces, for with a plain sponge all we’d do was use equal amounts of flour, sugar and butter with the number of eggs representing, as a figure, half the amount of ounces of each. In other words, if we were using 4oz each of flour, butter and sugar, we’d use 2 eggs, if 6oz, 3 eggs. It’s less snappy, certainly not easily memorable, with grams.

For a small sponge, then, use