Classic Victoria Sponge

1 May

This is a stunningly soft Victoria Sponge cake recipe. Victoria Sponge is one of the most classic recipes, there’s nowhere to hide. We have made this perfect, soft sponge recipe super simple for all to follow and enjoy.

Love Jinny & Jo

Ingredients

Cake Ingredients

250g Self Raising Flour

( If using Plain flour use 2 Tsp Baking Powder instead)

I tsp Baking powder

250g Caster/White Sugar

250g Unsalted Butter

4 Large Eggs

2Ttbsp Milk

Filling Ingredients

300g Double Cream

1 Heaped Tbsp Icing Sugar

1/2 Tsp Vanilla Extract

Strawberry Jam

Method

Pre-heat oven and grease and line 2 X 8” baking tins

Using room temperature butter, place it into the mixing bowl along with your sugar. Now whip on high for around 3 mins, scraping down half way through.

The mix is now full of air and light in colour

Add in the eggs, flour, baking powder and milk ( simple hey!!)

Pop a tea towel over the mixer to stop splash back and mix on the lowest setting for 20 seconds, remove the tea towel, scrape down especially the bottom and re-whip on low for 30 secs. ( any longer will ruin the sponges)

Pour mix into the tins evenly. Ensure the batter is level and even, to produce a flat top.

Bake for 25 to 30 mins.

There should be no wiggle and a skewer should come out clean

TOP TIP Hit the side of the pan gently with a tea towel to see if there is a wiggle, if there is shut the door asap. If not touch the top gently it should feel like a sponge, again if not shut that door. Once the top is spongy you can use the skewer. If you use it whilst the batter is wet it will sink immediately. DO NOT BREAK THE SEAL BEFORE TIME

**** This is hot do not burn yourself always use a tea towel or mitt

170C/150C Fan/Gas 3/325F

Filling

1. Put the double/heavy cream in the mixer with the balloon whisk on medium, until it begins to thicken slightly. (The ribbons fall into the mix immediately)

2. Add the Icing sugar and Vanilla, then mix again on medium. Only mix until it thickens enough to hold a ribbon, be very careful this mix can curdle very fast.

(if it curdled you can try to fold in some liquid cream, but fold in by hand with a spatula very gently, sometimes this works)

3. Once the sponges have cooled, build your cake, by spreading your jam onto the bottom layer and then blobbing the cream on the top. If you smooth it on you may drag the jam.

4. Sprinkle the cake with Icing sugar and store in the fridge.