Photo by Lisa Fotios on Pexels
Victoria Sponge Cake
A two-layer butter sponge sandwiched with raspberry jam and softly whipped cream, named for Queen Victoria and a fixture of British afternoon tea.
- 225 g unsalted butter, softened
- 225 g caster sugar
- 4 pc medium eggs
- 225 g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp whole milk
- 150 g raspberry jam
- 250 ml double cream
- 30 g icing sugar
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- Step 1
Take the butter and eggs out of the fridge at least an hour ahead so they are at room temperature. Heat the oven to 180°C (160°C fan). Lightly grease two 20cm sandwich tins and line each base with a circle of baking paper.
- Step 2
Put the butter and caster sugar in a large bowl and beat with an electric whisk for 4 to 5 minutes, until the mixture is noticeably paler and light and fluffy. Scrape down the sides of the bowl once or twice.
- Step 3
Beat the eggs and vanilla together in a jug. Add them to the butter mixture a little at a time, beating well after each addition. If the mixture starts to look curdled, beat in a spoonful of the flour.
- Step 4
Sift the flour and baking powder over the bowl and fold in gently with a large metal spoon, cutting down through the middle and turning the bowl, until no streaks of flour remain. Fold in the milk to give a soft batter that drops reluctantly off the spoon.
- Step 5
Divide the batter between the tins, weighing the filled tins if you want equal layers, and level the tops. Bake for 22 to 25 minutes, without opening the oven door for the first 18, until the sponges are golden, spring back when pressed lightly in the centre and a skewer comes out clean.
- Step 6
Leave the sponges in their tins for 5 minutes, then turn out onto a wire rack, peel off the paper and leave to cool completely. Warm sponges will melt the cream.
To assemble
- Step 1
Whip the cream with 2 tablespoons of the icing sugar until it just holds soft peaks. Stop as soon as it holds its shape, because over-whipped cream turns grainy.
- Step 2
Put one sponge on a serving plate, flat side up. Spread it with the jam, then spoon over the cream and spread it out, leaving a small border around the edge. Set the second sponge on top, rounded side up, and dust with the remaining icing sugar. Slice with a sharp knife and serve within a day, or keep in the fridge for up to 2 days.
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