Here is a simple sponge cake recipe for you to enjoy.

Cakes like these are so versatile – you can make the basic sponge layers and freeze them until needed. Then choose your filling and topping and make a different cake every time.

No prizes for guessing that the Victoria sponge was named after Queen Victoria, who enjoyed a piece of plain sponge cake with her afternoon tea. The traditional Victoria sponge consists of jam and whipped cream sandwiched between two sponge layers, and the top of the cake is not iced or decorated, but many cooks like to finish the cake with a little sugar or icing.

So, enough of the history, let’s start the simple simple sponge cake recipes with this classic for a Victoria Sponge made the conventional way by creaming butter and sugar together, adding the eggs and then the flour and salt.

Metric/Imperial Ingredients

225g/8oz butter or margarine
225g/8oz caster sugar
4 eggs beaten
225g/8oz self raising flour
Pinch of salt
3 15ml spoons/3 tbs warm water

American Ingredients

1 cup butter or margarine
1 cup sugar
4 eggs beaten
2 cups flour sifted with 2 tsps baking powder
Pinch of salt
3 tbs warm water

Cream the butter/margarine with the sugar until light and fluffy, and then slowly beat in the eggs. Sift the flour and salt together and fold gently into the egg mixture. Sufficient warm water can be added to make the mixture just drop from a spoon.

Prepare two 8in/ 20cm cake tins (layer pans) by greasing and lining with paper before pouring half the mixture into each tin.

Bake in the centre of the oven at Gas 5, 190 deg C, 375 deg F until golden and risen. When cooked, turm out of the tins and leave to cool completely on a wire rack.

Sandwich the layers together with jam or buttercream. Sprinkle the top with icing (confectioners’) sugar, or drizzle with glace icing and serve with an excellent cup of tea or coffee.