Nanny’s Victoria Sponge
If using regular all-purpose flour whisk 1½ teaspoons baking powder and ¼ teaspoon salt to the flour
Serves: 8
  • 12 tablespoons softened butter
  • 1 cup sugar
  • 3 large eggs
  • 1½ cups self-rising flour *
  • 1 tablespoon warm water
  • 1 teaspoon vanilla extract
  • ½ cup raspberry jam
  • Confectioner’s sugar for sprinkling
  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees.
  2. Grease and flour two 8-inch cake pans. Beat butter and sugar until light and fluffy. Alternating between the two, add eggs and flour ⅓ at a time, beating until each is thoroughly incorporated.
  3. Beat in water and vanilla. Evenly divide batter between prepared pans.
  4. Bake until golden brown, about 20 minutes.
  5. Remove from oven, let stand a couple of minutes, then turn onto a wire rack to cool to room temperature.
  6. Spread top of one cake layer with jam, cap with remaining layer. Dust with confectioner’s sugar, slice, and serve.
Recipe by Three Many Cooks at