How To Make A Victoria Sponge

This recipe is fool-proof provided you follow it carefully. It really matters that you measure the quantities accurately, use the prescribed size for the baking tins and DON’T open the oven door during the cooking time.

(Serves eight. Prep and cooking time: 40 minutes)

175 g butter, sofened.

175 g golden caster sugar.

3 medium eggs.

175 g self-raising flour.

Strawberry, raspberry or other fruit jam.

200 ml extra thick double cream.

Icing sugar to decorate.

Heat the oven to 180°C/fan 160°C/gas mark 4.

Cream the butter and caster sugar together in a large bowl with a hand mixer until they are pale in colour. Then add the eggs, one at a time, to the creamed mixture.

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Beat well. Sift the flour into the mixture and fold in lightly with a spatula. Grease and line the bottom of two 18-centimetre/7-inch round sandwich tins. Divide the mixture evenly between the two. Place both tins on the same oven shelf. Bake the sponges for 25 minutes until risen and golden brown. To test they’re done, press the middle of each cake lightly to check the surface springs back a little.

Remove from the oven and let them stand for 1 minute before turning out onto a wire rack to cool. Once they are cold, sandwich the sponge cakes together with jam and cream Decorate the top with sifted icing sugar.

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