Basic Sponge Cake

20 minutes


This basic sponge cake mix is highly versatile, not only suitable for your victoria sponge, you can also divide the cake mixture and make 8-10 cupcakes for a party or lunch box.

Using the same mixture, line a shallow square tin, bake it and roll up for swiss roll!

What's more, this cake mixture can become any flavour of cake by simply adding your favourite ingredients such as fresh berries, honey or dried fruits.

Simply delicious!


  • 200 g (8oz) Juvela Low Protein Mix
  • 100 g (4oz) soft margarine
  • 100 g (4oz) caster sugar
  • 2 tsp baking powder
  • 150 ml (1/4 pint) cold water
  • 2 tsp vanilla essence (optional)


Basic Sponge Mix:

Simply cream together the margarine and sugar in a large bowl. Add the Mix and vanilla essence (if desired) along with the baking powder and the water and beat well until smooth and creamy.

This cake mix is ready to use!

Victoria Sandwich Cake:

  1. Preheat oven at 190⁰C/375 ⁰F/ Gas mark 5
  2. Divide the cake mixture evenly between 2 lined 18cm (7”) sandwich tins.
  3. Bake in a preheated oven for 20-25 minutes, until well risen and firm to the touch. Cool on a wire rack.
  4. Sandwich the cakes together with raspberry jam and dust over the icing sugar.

Vanilla Cupcakes (Make 8-10) (see picture)

  1. Preheat oven at 190⁰C/375 ⁰F/ Gas mark 5 .
  2. Divide the batter between 8-10 cupcake cases and bake in the preheated oven for 12-15 minutes .

Decorate the cupcakes with suitable ready to use butter icing (e.g. Betty Crocker)* refer to NSPKU dietary information for suitable brand

Juvela Cooking Tips:

For fruity cupcakes, just add about 150g (6oz) of blueberries, raspberries, raisins or other fruits of your choice to the cake mixture.

Raspberry Swiss Rolls (Make 2)

  1. Preheat oven at 190⁰C/375 ⁰F/ Gas mark 5 .
  2. Line a shallow 23 cm (9”) square tin with greaseproof paper.  Place the mixture into the tin, smooth the surface and bake in a pre-heated oven for 5 to 10 minutes.
  3. Turn the swiss roll out onto a piece of greaseproof paper sprinkled with caster sugar.  Spread over 2 tablespoons of warmed raspberry jam and carefully roll up from the shortest end.  
  4. Lift onto a serving dish, sprinkle with a little more caster sugar and slice into thick slices. 

Email Phone Number:UK: 0800 783 1992 Phone Number:Ireland: 1 800 40 50 90