New recipes

Victoria sponge ginger cake recipe

Victoria sponge ginger cake recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Victoria sponge cake

A traditional Victoria sponge cake for ginger lovers. Lovely with a cup of tea!

103 people made this

IngredientsMakes: 1 victoria sponge ginger cake

  • Weigh 3 medium eggs in their shells.
  • Self Raising flour - the same weight as the eggs.
  • Caster sugar - the same weight as the eggs
  • Butter or soft margarine - the same weight as the eggs.
  • Half a teaspoon of ground ginger (more if you like an intense ginger flavour)
  • 4 oz. sieved Icing Sugar - for the filling
  • 2 oz. soft butter or margarine - for the filling
  • 2 balls stem ginger finely chopped + 2 teasp. syrup from the jar - for the filling

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Set oven to gas 4, 180c.
  2. Grease and line the base of two 8" sponge tins.
  3. Mix the caster sugar and butter (or margarine) with an electric hand whisk or in a food processor until pale and fluffy.
  4. Beat the eggs. Add a little at a time to the sugar/butter mixture and beat each addition until well combined.
  5. Carefully fold in the flour and ground ginger until it is well blended. Do not beat.
  6. Divide the mixture between the tins and bake for approx. 20 minutes until well risen and golden. To test - press your finger lightly on top of the sponge and if it springs back it is cooked. Turn onto a wire rack and cool completely.
  7. While the cake is cooling make the buttercream filling. Beat the butter and icing sugar until soft and pale in colour. Add the chopped stem ginger and the ginger syrup. Beat again. Spread onto the underside of one cake and place the other cake on top of the icing. Dust with a little icing sugar and serve.


You could make one large cake (adjusting the cooking time accordingly) and cover the whole cake with the buttercream. Decorate with chopped stem ginger balls and whatever else takes your fancy, i.e. Glace fruits, walnuts, chocolate shavings etc. etc.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Really basic recipe & works brilliantly. I did mine as one cake and covered the whole cake with normal buttercream & sprinkled crushed ginger biscuit on top!-01 Feb 2014

Showstopping cake recipes

Make an impression with our showstopping bakes. From layered wedding cakes to fun birthday cakes, these spectacular sponges are perfect for any occasion.

Summer berry cake with rose geranium cream

Bakers rejoice: this summer berry cake layered with rose geranium cream is simply divine. It will make a fabulously floral centrepiece dessert at any party

Chocolate & caramel ombre cake

For the ultimate indulgence look no further than Sarah Cook's four-layered chocolate-caramel extravaganza

Hazelnut latte cake

Give coffee cake the ultimate upgrade - layer with chocolate hazelnut frosting, add a creamy topping and sprinkle with crushed nuts

Black Forest gateau

Impress your guests with this chocolate cherry layered cream cake - a revamped version of a retro classic.

White & dark chocolate cake

For big celebrations this cake is a must, four layers of moist sponge, lashings of chocolate ganache and the crunch of Maltesers

Chocolate & raspberry birthday layer cake

Who could resist our chocolate and raspberry cake? Like a Victoria sponge but better, try budget-friendly frozen raspberries for the cream

Spiced walnut cake with pomegranate molasses frosting

Bake our festive cake filled with walnuts for an alternative Christmas dessert. It's topped with a stunning pomegranate molasses frosting and candied walnuts

Ultimate chocolate cake

Indulge yourself with this ultimate chocolate cake recipe that is beautifully moist, rich and fudgy. Perfect for a celebration or an afternoon tea

Mojito cake

Turn your favourite cocktail into a dessert with this mojito cake made with a lime, mint and white rum syrup and lime buttercream. It's a perfect party cake

Cookies & cream party cake

Stack up our best ever chocolate sponges and smother in an Oreo biscuit icing to make this towering celebration cake

Fruity flag traybake

A fail-safe sponge that's easier than it looks - almonds and yoghurt keep it moist while its fruity decoration is suitably patriotic

Easter nest cake

Bake a showstopping cake for Easter. This one is so easy and the kids can decorate it by filling the pretzel nest with their favourite chocolate eggs

Easy caramel cake

Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up

Vanilla party cake

Cover the light buttery sponge of this classic celebration cake with silky-smooth meringue buttercream and colourful edible polka dots

Gingerbread cake with caramel biscuit icing

This sumptuous Christmas bake is covered in a decadent icing, finished with gingerbread biscuits and dusted with desiccated coconut 'snow'

Chocolate & almond marbled bundt cake

Great British Bake Off's Ruby Tandoh creates a two-tone decorative sponge ring. Pick a patterned bundt cake tin for an extra-special finish

Double-the-love chocolate cake

A simple white chocolate buttercream looks great when it’s swirled over this gorgeous wedding cake – however roughly you do it

Victoria sponge loaf cake

Turn a loaf cake into a celebratory dessert with a bit of fresh cream and some strawberries. All the flavours of a traditional Victoria sponge are combined in this easy showstopper

Ginger recipes

Browse through our glorious collection of ginger recipes, including Robert Thompson's pineapple and ginger cake, Shaun Hill's monkfish with ginger and Simon Haigh's gingerbread soufflé.

Ginger is one of the most diverse spices around, with ginger recipes running the gamut from sweet ginger biscuits to savoury lentil dal. The gnarly ginger root has a fiery taste and can be purchased fresh, ground, pickled, crystalised or preserved in syrup.

Native to India and China, fresh ginger is a staple in Asian cuisine. Try Alan Muchison's easy Thai fish recipe, served with a fragrant broth seasoned with fresh ginger and lemongrass. You'll also find fresh ginger readily used in Indian recipes, such as Paul Heathcote's vegetable curry and Alfred Prasad's potato curry with fresh fine beans. Fresh ginger can also add notable zing to sweet recipes. Try it with roasted rhubarb, as in Nathan Outlaw's rhubarb trifle recipe.

Ground ginger is very handy for sweet ginger recipes like cakes and biscuits. Martin Wishart's gingerbread recipe and Josh Eggleton's ginger snap biscuits are classic examples. Or try adding ginger to a crumble topping as Marcus Wareing does in his apple crumble recipe, baked on a shortbread base and served in slices.

Melsh Recipes

A lovely, easy, basic recipe that's easy to play with to give you flavour variations.

Makes: 1 large cake or 4 dozen cupcakes
Takes: 10 minutes + baking time

8 oz caster sugar
8 oz butter or margarine
4 eggs
4 tbsp milk
2 tsp vanilla essence
8 oz self-raising flour

  1. Preheat the oven to 200oC/180oC fan and grease and line a large round cake tin.
  2. Cream together the sugar and butter until light and fluffy (I use a handheld electric whisk, but you could use a food processor or just beat by heand with a wooden spoon).
  3. Beat in the eggs, milk and vanilla then sift in the flour and mix well.
  4. Pour the batter into the tin and bake for about 45-50 minutes until well-risen, golden brown, and springy to the touch. Check by pushing a skewer into the centre - if it comes out clean, the cake is cooked.
  5. Cool in the tin for 10 minutes then turn onto a wire rack. When cold, cut in half horizontally, spread one half with jam and sandwich the pieces back together. Sprinkle sugar on the top just before serving.

Alternative: You can use this same recipe to make cupcakes by spooning the mixture into paper cases in a cupcake tin. These will only need 15-20 minutes to cook.

Top tip: If you want a smooth flat surface for icing or chocolate, turn the cake upside down before decorating.

To prepare your cake mix, do the following:

  1. Grease and line your slow cooker pot. I used two large cake cases in my round 3.5 litre slow cooker.
  2. Make the cake mixture by placing all of the ingredients in a large bowl and mixing using a hand-mixer until well combined.
  3. Pour the mixture into the pot and turn to high.
  4. Cook on high for approximately 1.5 hours. Before you put the lid on, put a tea towel or some squares of kitchen roll under the lid to catch drips. Fold the sides of the tea towel up so they go over the lid. This prevents the top of your cake from going soggy from the condensation on the lid dripping onto it.
  5. Allow the cake to cool fully. When you are ready to serve, slice in half, fill with a layer of strawberry jam and a layer of whipped cream, or as desired, and serve.

Leftovers?! How I make myself laugh! I normally run out of cake too fast and have to make another!

But in the event that you are not a greedy guts or have sensibly doubled the recipe, I would recommend using the stale sponge in my Russian Slice recipe. You can add extra shop bought cake or any other odds and ends hanging around too.

Slices of cake can also be frozen individually &ndash perfect for a quick pick me up or lunchbox treat.

5 ways with the humble Victoria sponge

Yesterday I was on QVC again talking about the wonder that is Kitchenaid. The ‘theme’ of the show was versatility I try and theme each show but I do wonder whether this is just for my own personal amusement or if it’s any help at all. Having spent more time blogging and on social networks that I have on TV I still find the whole one sided process of TV alien. There’s rarely real time feedback from the viewer. Yesterday a lovely lady called in – it made my day! But of the thousands who watch you just don’t know what they’re all thinking. That is until you post the pictures of what you’ve made on Facebook and some kind soul tells you your ice-cream cake looks like mushrooms. Honesty can be overrated.

Anyway, here’s a very simple recipe for a Victoria sponge cake and then five ways you can dress her up or down. Think of her as your little black dress of a cake. And if you do try the cherry Bakewell ice-cream version then I assure you, the filling does not in any way taste like fungi like.

All comments gratefully received. I love reading them.

Victoria sponge

  • 175g castor sugar
  • 175g self raising flour
  • 175g stork margarine/soft butter
  • 2 tbsp vanilla extract
  • 2 tbsp milk
  • 3 eggs at room temperature
  • 1 tsp baking powder

Mix all the ingredients together using the flat beater until light and creamy – takes about 4 minutes and should look like whipped double cream when done. Pour into two greased and lined round tins and bake in a preheated oven at 180C/Gas 4 for 20 – 25 minutes until well risen and golden brown. A toothpick should come out of the centre clean when done. Cool on a wire rack and remove from the tins once you’re able to stand the heat.

Way no. 1 – Traditional buttercream filling with sweeties on top

Use the flat beater to cream the butter until soft and light – about 4 minutes. Then add the icing sugar spoon by spoon, mixing on a low speed until all incorporated, add the extract. Then beat on high for 7 minutes until the buttercream looks like mousse – flecked with air bubbles, then use to sandwich the cakes together. Place more buttercream on the top and add sweeties! I used Smarties and a plain tipped open nozzle to pipe the centre and topping. Oh and a couple of tablespoons of jam looks and tastes great too.

Way no. 2 – Cherry Bakewell ice-cream cake

  • 3 tablespoons cherry conserve
  • A jar of morello cherries, drained
  • 3 scoops vanilla ice-cream
  • 5 heaped tablespooons icing sugar
  • Lemon juice
  • 50g toasted almonds

Add a teaspoon of almond extract to the cake mixture if you wish. Take the morello cherries and mix through the ice-cream with the flat beater – then pop back in the freezer to re-solidify. Spread the cake with the cherry conserve then add the ice-cream carefully. Add the second layer of cake and then mix the icing sugar with a little lemon juice to a stiff paste and pour over the cake. Cover with flaked almonds and serve immediately!

Way no. 3 – Amaretto coffee after dinner cake

  • 75mls Amaretto mixed into 75mls strong black coffee cooled
  • 500mls double cream
  • Chocolate stars and sprinkles to decorate

Brush the sponge layers with the coffee amaretto mixture and then whisk the double cream on a medium speed with the wire whisk until just holding peaks. Sandwich the sponge together with cream then top with more cream and chocolate sprinkles.

Way no. 4 – Banoffee cake

  • 500mls double cream
  • 397g tin of caramel (or make your own)
  • 2 bananas cut into slices and bathed in lemon juice
  • Chocolate shavings made by running a knife along a block of dark chocolate

Whisk the double cream on a medium speed with the wire whisk until just holding peaks. Sandwich the sponge together with the caramel, then a layer of banana slices and then a layer of cream. Repeat on the top. Add chocolate shavings and serve immediately.

Way no. 5 – Lemon drizzle curd cake

  • 100mls lemon juice
  • 100g castor sugar
  • The zest of one lemon
  • 1 jar of lemon curd
  • 500mls double cream

Add lemon zest to the cake mixture if you wish. Heat the lemon juice and the sugar in a small saucepan until all the sugar has dissolved and the sugar syrup is bubbling – takes about 2 minutes. Allow to cool and then brush over one layer of the sponge. Then use lemon curd to sandwich together, add whipped double cream if you like and then add the second layer of cake. Add more lemon sugar syrup and top with double cream and a teaspoon of lemon curd watered down to a pouring consistency (like single cream) and drizzled in circles over the cream. Use a toothpick to pull the circles out like a spiders web if you wish.

Baking Recipes Perfect For Sharing

Cakes are designed to share. And what’s better than a classic Victoria sponge? Or maybe a gluten-free honey cake. Or both?

Victoria Sponge with Limoncello Cream

Spiked with lemon liqueur and custardy lemon curd, this classic gets a citrus lift.

Ginger Biscuits with Chocolate Cream Filling

Sandwiched with chocolate buttercream, these are more than your average gingernuts.


This Middle Eastern delicacy is full of crunchy nuts and drenched in sweet, nectar-like honey.

Ginger Lemon Freezer Cake

Immersing biscuits in cream makes them turn soft and cake-like, so this has the consistency of a sponge laden with frozen, citrussy cream.

Gluten-Free Honey Cake

This simple, one-layer cake is dense, moist and syrupy. It uses almonds instead of flour, which gives it a rich, toasty texture.

Courgette Cake with Pine Nuts, Lemon & Sultanas

This moist gluten- and dairy-free cake needs its cooling time to set, so don’t skip this bit!

Blueberry and Blackberry Streusel

Streusel comes from the German for ‘sprinkle’. Try our easy take on a crumble-topped classic.

Victoria Sponge Cake

  • Preparation Time 15 mins
  • Cooking Time 35 mins
  • Serves 12
  • Difficulty Easy


For the cake

For the filling

For the vanilla icing


1. Pre-heat your oven to 170°C, 160°C Fan, Gas 4.

2. Put all the sponge ingredients into a mixing bowl and beat with a wooden spoon for 2 - 3 minutes until smooth and well combined.

3. Divide your mixture between two greased and bottom-lined 20cm (8 inch) sandwich tins.

4. Pop them in the middle of your pre-heated oven and bake for 30-35 minutes until beautifully golden.

5. Turn them out, remove the paper and cool on a cake rack.

6. Spread the jam over the middle, sandwich the two pieces together and dust the top with icing sugar.

7. Or for something even more delicious mix your vanilla icing ingredients in a bowl until smooth and spread through the middle and over the top of your cake.

Victorian Cake Recipes

This cake recipe requires that you mix one pound of dried flour, the same of sifted sugar and of washed currants wash one pound of butter in rose water, beat it well, then mix with it eight eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees beat the whole an hour butter little tins, teacups, or saucers, filling them only half full sift a little fine sugar over just as you put them into the oven.

[From: Godey's Lady's Book, 1860]

Cake Recipes: Lemon Cake

This cake recipe requires that you beat six eggs, the yolks and whites separately, till in a solid froth add to the yolks the grated rind of a fine lemon and six ounces of sugar dried and sifted beat this a quarter of an hour shake in with the left hand six ounces of dried flour then add the whites of the eggs and the juice of the lemon when these are well beaten in, put it immediately into tins, and bake it about an hour in a moderately hot oven.

[From: Godey's Lady's Book, 1860

Cake Recipes: Lemon Gingerbread

This cake recipe requires that you grate the rinds of two or three lemons, and add the juice to a glass of brandy then mix the grated lemon in one pound of flour, make a hole in the flour, pour in half a pound of treacle, half a pound of butter melted, the lemon-juice, and brandy, and mix all up together with half an ounce of ground ginger and quarter of an ounce of Cayenne pepper.

[From: Godey's Lady's Book, 1860]

Cake Recipes: Imperial Gingerbread

This cake recipe requires that you rub six ounces of butter into three-quarters of a pound of flour then mix six ounces of treacle with a pint of cream carefully, lest it should turn the cream mix in a quarter of a pound of double-refined sugar, half an ounce of powdered ginger, and one ounce of caraway-seeds stir the whole well together into a paste, cut it into shapes, and stick cut candied orange or lemon-peel on the top.

[From: Godey's Lady's Book, 1860 ]

Cake Recipes: Soft Crullers

This cake recipe requires that you sift three-quarters of a pound of flour, and powder half a pound of loaf-sugar heat a pint of water in a round-bottomed saucepan, and when quite warm, mix the flour with it gradually set half a pound of fresh butter over the fire in a small vessel and when it begins to melt, stir it gradually into the flour and water then add by degrees the powdered sugar and half a grated nutmeg. Take the saucepan off the fire, and beat the contents with a wooden spaddle or spatula, till they are thoroughly mixed then beat six eggs very light, and stir them gradually into the mixture. Beat the whole very hard, till it becomes a thick batter. Flour a pasteboard very well, and lay out the batter upon it in rings (the best way is to pass it through a screw funnel). Have ready, on the fire, a pot of boiling lard of the very best quality put in the crullers, removing them from the board by carefully taking them up, one at a time, on a broad-bladed knife. Boil but few at a time. They must be a fine brown. Lift them out on a perforated skimmer, draining the lard from them back into the pot lay them on a large dish, and sift powdered white sugar over them. Soft crullers cannot be made in warm weather.

[From: Godey's Lady's Book, 1860 ]

Cake Recipes: Victorian Pound Cake

This cake recipe requires that you beat one pound of butter to a cream, and mix with it the whites and yolks of eight eggs beaten apart. Have ready, warm by the fire, one pound of flour, and the same of sifted sugar mix them and a few cloves, a little nutmeg and cinnamon, in fine powder together then by degrees work the dry ingredients into butter and eggs. When well beaten, add a glass of wine and some caraways. It must be beaten a full hour. Butter a pan, and bake it an hour in a quick oven. The above proportions, leaving out four ounces of the butter, and the same of sugar, make a less luscious cake, and to most tastes a more pleasant one.

[From: Godey's Lady's Book, 1860 ]

Victorian Christmas Cake

Cake Recipes: Seed Cake

This cake recipe requires that you beat one pound of butter to a cream, adding gradually a quarter of a pound of sifted sugar, beating both together have ready the yolks of eighteen eggs, and the whites of ten, beaten separately mix in the whites first, and then the yolks, and beat the whole for ten minutes add two grated nutmegs, one pound and a half of flour, and mix them very gradually with the other ingredients when the oven is ready, beat in three ounces of picked caraway-seeds.

Watch the video: Victoria Cake Επ. 47. Kitchen Lab TV. Άκης Πετρετζίκης


  1. Camshron

    The topic under discussion is close to me! It's even sad somehow :(

  2. Wynono

    Wacker, your phrase is brilliant

  3. Gow

    This is a very valuable message

  4. Fadi

    Thanks for your help in this matter, I would also like something you can help?

  5. Wyciyf

    You will remember the 18th century

  6. Geol

    Excuse, that I interrupt you, there is an offer to go on other way.

Write a message