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Lovely Sponge Cake

A community recipe by

Not tested or verified by

Print me


This is a never-fail, lovely sponge cake recipe that my mum taught me.


Serves: 8

For the Cake

  • 6 ounces self-rising flour
  • 6 ounces superfine sugar
  • 6 ounces margarine
  • 3 medium eggs

For the Filling

  • margarine
  • confectioners' sugar (to thicken)


Lovely Sponge Cake is a community recipe submitted by lozza and has not been tested by so we are not able to answer questions regarding this recipe.

  • Grease 2 cake tins with margerine, or line with baking paper. Put the oven on at 170C
  • Cream together the sugar and the margerine until the mixture is fluffy and a pale primrose colour. Add half the eggs and a third of the four and beat into the mixture.
  • Add the second half of the eggs and the second third of the flour. Once this is mixed together, tip the remaining flour into the centre of the mixture.
  • Using a large metal spoon "fold" the cake mix using a figure-of-eight motion for a couple of minutes. Put an equal amount of mixture into the two tins. Put into the oven for 20 minutes, then check by putting a skewer into the centre of the cake. If it comes out clean, it is cooked.
  • For the icing:

  • Beat confectioners' sugar into a dollop of margerine until the icing is stiff. When the cake is cooked and cooled, lay one half top side up on a plate.
  • Carefully tip the icing into the centre and use a hot knife to gently and evenly spread the icing accross the cake.
  • Lay the second cake on top of the first, top side up.
  • Sprinkle with confectioners' sugar to finish.
  • Additional Information

    If you don't like butter icing, use fresh cream and jam for a classic Victoria sponge finish.

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