Sponge Layer Cake


  • CAKE
  • 100g butter, softened
  • 2 eggs
  • 100g caster sugar
  • 100g Doves Farm Organic Self Raising White Flour
  • 2 drops of vanilla extract
  • 1 tbsp water
  • 3 tbsp jam
  • 1 tsp icing sugar
  • 1 lemon, rind and juice
  • 25g butter, softened
  • 100g icing sugar



  1. Line two 18cm/7” round baking tins with parchment and pre-heat the oven.
  2. In a bowl, beat all ingredients together until light and fluffy.
  3. Divide the mixture between the prepared tins and smooth the tops.
  4. Bake in a pre-heated oven for 15-20 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
  5. Turn out the cakes onto a wire rack and leave to cool.
  6. Serve with the filling of your choice.

Victoria Jam Sandwich Filling

  1. Spread jam all over the top of one cold sponge.
  2. Place the other sponge on top.
  3. Sieve the icing sugar over the cake.

Lemon Sponge Layer Cake Filling

  1. Put the grated lemon rind, butter and half the icing sugar into a large bowl and beat well.
  2. Spread all over the top of one cold sponge.
  3. Place the other sponge on top.
  4. In a bowl, slowly add drops of lemon juice to the remaining icing sugar and stir until it becomes a paste.
  5. Spread this over the top of the cake and serve.