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Simple 4-Ingredient Cake Recipe: Light, Buttery Victoria Sponge

Simple 4-Ingredient Cake

A classic Victoria-style sponge made with equal weights of butter, sugar, and self-raising flour plus four eggs. It produces two tender 20 cm / 8-inch cake layers in about 40 to 45 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g Unsalted butter, softened
  • 200 g Caster sugar or superfine granulated sugar
  • 4 Large eggs, ideally at room temperature
  • 200 g Self-raising flour

Method
 

Step-by-Step
  1. Heat the oven to 180°C conventional, 160°C fan, or 350°F. Grease and line two 20 cm / 8-inch round cake tins with baking parchment.
  2. Beat the softened butter and sugar until pale, light, and fluffy.
  3. Add the eggs gradually, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.
  4. Fold in the self-raising flour gently until just combined, taking care not to overmix.
  5. Divide the batter evenly between the prepared tins and smooth the tops.
  6. Bake for 20 to 25 minutes, until golden, springy in the center, and a skewer inserted into the middle comes out clean.
  7. Cool the cakes in their tins for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For the lightest sponge, use softened butter and room-temperature eggs. Weigh the ingredients carefully and stop folding as soon as no dry flour remains. Once cool, sandwich the layers with jam, whipped cream, or buttercream if desired.