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Victoria Sponge & Fairy Cakes


  • 100g  Caster Sugar
  • 75g  Whirl
  • 100g  Self Raising Flour
  • 2  Medium Eggs
  • 25ml  Water
  • 2-3 drops   Vanilla Extract

To serve

  • Strawberry or raspberry jam
  • Whipped double cream (optional)


1.Preheat the oven to 200C
2.Beat together the caster sugar and whirl until the sugar has dissolved and the mix as turned pale
3.Add 1 egg and a table spoon of sieved flour
4.Mix gently until just combined
5.Repeat with the second egg
6.Add the rest of the flour, vanilla extract and water
7.Mix until just combined
8.Divide into bun cases or place into a greased and lined 18cm cake tin
9.Bake in the oven until the top is golden brown.  Check that the cake is cooked all the way through by inserting a metal skewer (if it comes out clean it is ready)

To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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