Victoria Sponge Cake


Preheat oven to 180°C bake.

Beat 4 egg whites with 1 tablespoon of boiling water until stiff.  Add White Sugar slowly. Beat until dissolved. Mix in yolks one at a time.

Put flour in a cup, fill up the rest with cornflour. Sift into the sugar and egg mixture with baking powder. Fold in.

Divide mixture between two 20cm sponge tins and bake for 20-25 minutes.

Drop sponges on bench when taken out of oven. When cool sandwich together with cream and jam and fresh raspberries. Then cover with more cream, decorate with a generous amount of raspberrries and sprinkle with Icing Sugar.

Recipe from Chelsea Sugar website


Eggs 4
Boiling Water 1 Tbsp
Sugar 3/4 Cup
Plain Flour 1 Tbsp in 1 Cup
Cornflour Fill up Cup above
Baking Powder 2 Tsp
Cream 500ml
Raspberry Jam To spread in middle
Fresh Raspberries Be Generous!!