Nana’s victorian sponge cake

Nana's victorian sponge cake

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  • 6
  • Easy
  • 10 minutes
  • 30 minutes
  • Villiera Chenin Blanc 2015


  • 225 g butter, softened
  • 225 g caster sugar, plus extra for sprinkling
  • 225 g self-raising flour
  • 4 free-range eggs
  • 1 t baking powder
  • Raspberry jam, for filling

Cooking Instructions

Preheat the oven to 180°C. Grease 2 x 20 cm round cake tins.

Mix all the ingredients except the jam in a large bowl until combined.

Pour the mixture into the cake tins and bake for 25 minutes.

Allow to cool slightly, then remove the cakes from the tins and cool completely.

Sandwich the cakes together with the jam, sprinkle with caster sugar and serve.

Click here for Wendy's poached plum jelly recipe

Cook's note: "My love affair with baking started with beating the sugar and butter together in my nana’s mixing bowl. I still have it. She could whip up a sponge cake in minutes with no electric beater. We would sit on the couch together and beat that sugar and butter until it was pale and creamy.” – Abigail Donnelly


Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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