Tahnee’s Treats

Perfect Sponge Every Time

So todays blog is the easiest recipe EVER for a Victoria sponge. The key is double the weight of the ingredients to eggs and is pretty much fail proof as long as you don’t burn it……..


For 2  Sandwich tins (6-inch)

2 eggs

4oz Butter

4oz of castor sugar

4oz of plain flour

1 tsp bicarbonate of soda

adding flavours or fruit at the end

For 2 7-inch tins

3 eggs

6oz butter

6oz castor sugar

60z plain flour

1 1/2 tsp of bicarbonate of soda

adding flovours or fruit at the end



  1. Pre-heat the oven to 180’c/350’f or gas mark 4
  2. Cream together the butter and sugar until smooth
  3. Add the the eggs, if its starts to curdle (looks like scramble egg) add a tsp of flour.
  4. Add the rest of the flour and mix until smooth
  5. Add flavours or fruit
  6. Line the tin with grease proof paper and pour mixture in
  7. Cook for roughly twenty minutes
  8. Leave to cool completely if decorating

The best way I have found to check cake is the spring and crackle test. If the cake is crackling/popping loudly the egg is still not cooked. Once the pops die down just gently prod the top and it should spring straight back up. a combo of the both makes a perfect cake. Also visually should look nice and golden. The cake above is one I made at Easter using this recipe and the sponge was sooooo soft.


Well that’s all from todays baking blog and my/our first proper blog together so thank you for all who came and had a look. If you give this recipe a go please fell free to pop a picture n the comments below as would love to see how you get on. Again any questions about this please feel free to ask them below and I shall see you Thursday for another blog!!

Lots of Love



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