Made it for work as morning tea.. was a total hit

Very light and fluffy and spongy. And very easy to make. You'll be amazed. You will love it. I'm sure!

Best recipie for Victoria sponge!

I use this recipie all the time and it's my favourite!! :chef

Just a very basic, everyday free-from cake recipe, easy to adapt to other flavourings. I used 7" tins in the main picture but on hindsight I should have used slightly smaller ones so I've instructed the use of 6" tins with their cooking time. If you double the ingredients you could use 7" or 8" tins instead for achieving thicker cake layers, just add an extra 15 minutes or so onto the baking time. Or use 4 x 7" tins to construct a gateux-styled 4 layered cake

Nice tasting sponge cake you can leave plain. Great served with coffee or tea, or ice cream.

my family loved it

This sponge cake is leavened only by the eggs, with no baking powder or other leavening agent.Here I topped it with almond slices, but the possibilities are endless. It's the easiest/most basic sponge cake so feel free to top it with anything you have available. 👩‍🍳

I confess that I was really inspired by a book called "A Book That Answers your Why? Questions About Making Sweets" by Kazuyoshi Aihara. I highly recommend you read the book for further details.I reduced the calories of the recipe listed in the book as much as possible.There are 4 important key points; if you do these properly, then you can make a beautiful sponge cake. If you use the same ingredients in the exact same order, then this is the key to not failing in mixing it. If you remember this, then there is nothing to fear. ＊When beating the eggs, please add in vanilla essence if you like. Recipe by Osshosan