Budget-Friendly Victoria Sponge Recipe
With the price of home baking soaring in recent years, baking a sponge has turned from an affordable treat to a costly indulgence. When looking for a budget meal and dessert, try this delicious food with butter cream and fresh strawberries. Switching out some ingredients will make a vegan cake! Use this cake recipe with cheaper alternative ingredients for a great Mother’s Day or birthday cake.
Ingredients
For the Sponge
200g plain flour + 2 tsp baking powder, instead of self raising flour
150g margarine, as a butter replacement (also keeping cake fresh)
150g brown sugar, instead of caster sugar
3 tbsp vegetable oil for extra moisture
2 eggs or ½ cup yogurt as a cheaper alternative
½ tsp vanilla essence instead of pure vanilla extract
100ml milk, oat milk, coconut milk or alternative for a vegan option
For the Filling
100g jam, strawberry jam and raspberry, home-made or cheaper works great!
100ml whipped cream or 100g Greek yogurt for a cheaper cake recipe
Optional Topping:
Organic powdered sugar for dusting
Method
Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line two 8-inch cake tins with parchment paper in preparation for the completed batter.
In a large mixing bowl, cream together the margarine and brown sugar until light and incredibly fluffy.
Beat in the eggs (or yogurt if using an egg replacement for vegan option) and vanilla extract or essence. Adding a splash of lemon juice can add another flavour.
Sift in the flour and baking powder gradually, folding gently. Add the vegetable oil and milk, mixing until smooth for great success and better taste.
Divide the batter evenly between the two cake tins and bake for 20–25 minutes, until golden and a skewer comes out clean.
Let the cakes cool completely on a cooling rack or in the fridge before layering cakes.
Spread strawberry or raspberry jam over one sponge, then top with whipped cream or Greek yogurt before placing the second sponge on top.
Dust with icing sugar and serve!
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