How to make a cake with Rosemary Shrager

Thinking about making a cake but worried it's too difficult? It's easy once you know how. Start with the basics, like this classic Victoria sponge. TV cook Rosemary Shrager shows you how to make this British cake recipe with an easy step-by-step guide. It takes just over an hour to make and the whole family will love it, so what are you waiting for?

Rosemary Shrager victoria sponge
(Image credit: Future)

Thinking about making a cake but worried it's too difficult? It's easy once you know how. Start with the basics, like this classic Victoria sponge. TV cook Rosemary Shrager shows you how to make this British cake recipe with an easy step-by-step guide. It takes just over an hour to make and the whole family will love it, so what are you waiting for?

Thinking about making a cake but worried it's too difficult? It's easy once you know how. Start with the basics, like this classic Victoria sponge. TV cook Rosemary Shrager shows you how to make this British cake recipe with an easy step-by-step guide. It takes just over an hour to make and the whole family will love it, so what are you waiting for?

Find the recipe here

Step 1

victoria sponge

First prepare two 20cm sandwich tins by greasing them well with butter.

TIP: You don't have to stick to a round cake tin - you can use a square or oblong tin or even cook the cake in a Pyrex dish. Do be sure to use the right size, however. An 18cm square cake tin roughly equals a 20cm round one. If you want to use a bigger tin, use one and a half times the quantity of the mixture, or even double it, remembering that it will take a little longer to cook.

Step 2

victoria sponge

Line the base of each tin with a circle of baking parchment cut to fit.

TIP: Greasing and lining the cake tin before baking not only prevents the cake sticking it also gives it a softer exterior.

Step 3

victoria sponge

Put the soft butter and the sugar in a large mixing bowl.

Step 4

victoria sponge

Beat the butter and sugar together until fluffy and almost white in colour. This is easiest with an electric beater but you can also use a wooden spoon.

Step 5

victoria sponge

Lightly whisk the eggs together in a small jug or bowl.

Step 6

victoria sponge

Add to the butter mixture a little at a time, beating constantly.

TIP: Beat in the eggs a little at a time to try to prevent curdling. Don't worry too much if the mixture does curdle though, because as soon as the flour is added it will bring it back together. The texture will be slightly denser but the cake will be fine.

Step 7

victoria sponge

Now sift in the flour in 3 or 4 additions.

Step 8

victoria sponge

Fold in the flour each time with a large metal spoon. Be careful not to knock the air out or the cake will be heavy.

Step 9

victoria sponge

Divide the cake mixture equally between the 2 sandwich tins and level the surface.

Step 10

victoria sponge

Place on the middle shelf of an oven preheated to 180°C/gas mark 4 and bake for 25–30 minutes, until well-risen and golden brown.

Step 11

victoria sponge

To check if the cakes are done, press one gently in the middle with your finger – it should spring back up.

Step 12

victoria sponge

If you’re still not sure, insert a skewer in the centre – if it comes out clean, the cake is cooked through.

Step 13

victoria sponge

Remove the cakes from the oven and leave in the tins for 10 minutes. Then run a knife around the edge of each one to loosen it if necessary.

Step 14

victoria sponge

Turn out the cakes on to a wire rack. Leave to cool completely.

Step 15

victoria sponge

Peel off the baking parchment and put one of the cakes on a serving plate.

Step 16

victoria sponge

Spread the raspberry jam over the top of the cake.

Step 17

victoria sponge

Put the other cake on top of the jam.

Step 18

victoria sponge

Then sift the icing sugar over the top through a fine sieve.

TIP: If you want to ice a cake and the top has peaked slightly, you can always trim it and then turn it over.

Rosemary Shrager's Victoria sponge cake

Rosemary Shrager victoria sponge

(Image credit: Future)

And there you have your finished Victoria sponge!

Taken from Rosemary Shrager's Absolutely Foolproof Classic Home Cooking (published by Hamlyn, £18.99, octopusbooks.co.uk).Where to next Victoria sponge recipe 10 Victoria sponges with a twist

40 party cakes and bakes

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies