Reviewed: Aug. 10, 2011

I struggled with this recipe a bit. Took several tries to bake it to the perfect consistency. Must try again and pay better attention!

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2 users found this review helpful

Reviewer:

skorpio2180

Reviewed: Jun. 18, 2011

A very delicious sponge cake substitute for those of us who do not feel like they have time or eggs to use 6 separated eggs in a recipe, which is what most real sponge cakes call for. I followed the recipe except used only 1/2 the amount of butter, as in 1 stick instead of 1 cup, which seemed excessive when I first read the recipe. I am wondering if there was a typo and she meant to say 1 stick. It is very good for the purpose for which I used it: strawberry shortcake.

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3 users found this review helpful

Reviewer:

ChiefCook

Reviewed: Apr. 27, 2011

I followed the recipe to the letter and half of it stuck to the bottom of the pan despite the parchment paper I used and it was so greasy inside and heavy. I have no idea what went wrong.

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Reviewer:

UK_Can1612

Reviewed: Apr. 17, 2011

Really bad I'm sorry but this wasn't sponge cake it was way to floury and was way to chewy sorry but not at all what I expected

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2 users found this review helpful

Reviewer:

Laney05

Cooking Level: Intermediate

Reviewed: Apr. 3, 2011

not good

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1 user found this review helpful

Reviewer:

cutier94

Reviewed: Nov. 6, 2010

Needs way more sugar. It was quite bland. Also I substituted 1 cup butter with .5 cup butter and .5 cup margarine, and it worked fine.

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4 users found this review helpful

Reviewer:

abid786

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

Reviewed: Oct. 25, 2010

This was my first victoria cake ...It turned out wonderful..only thing is i used 1/4 quarter cup of butter..used the same measurement for other ingredients.

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12 users found this review helpful

Reviewer:

kalai

Reviewed: Oct. 1, 2010

I turned this recipe into strawberry shortcake and added strawberry puree to the batter to give it more of a pink color.

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3 users found this review helpful

Reviewer:

fish

Cooking Level: Intermediate

Reviewed: Sep. 26, 2010

good, but way too much butter. prbably 3/4 of even half the amount would be enough

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Reviewer:

tracie

Reviewed: May 29, 2010

I am sorry this is not a good recipe for Victoria Sponge. The consistency is correct but it is much to greasy and tastes of nothing but butter. I lived in Ireland and this is a popular sponge there. I wouldn't serve this to anyone familiar with a true Victoria Sponge.Sorry, I hate leaving bad ratings.

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22 users found this review helpful