Victoria Sponge

OGetting my bake on today…I’m making a Victoria Sponge. A friend has asked me to make one for her husband’s 50th birthday in the summer so I’m making one for her to try.

I’m using a Mary Berry Recipe, I do not normally use recipes for such a simple cake as my mum taught me how to bake but I got a new recipe book for Christmas, so I want to do a recipe out of it and I thought I would start with a Victoria Sponge.

Print Recipe
Victoria Sponge
Course desserts
Cuisine Cake
Keyword Cakes
Prep Time 20 minutes
Cook Time 25 minutes
Servings
slices
Ingredients
Cake Ingredients
Filling Ingredients
Course desserts
Cuisine Cake
Keyword Cakes
Prep Time 20 minutes
Cook Time 25 minutes
Servings
slices
Ingredients
Cake Ingredients
Filling Ingredients
Instructions
  1. Pre-heat the oven to 180 degrees, gas 4. Grease two 20 cm (8 in) sandwich tins then line the base of each tin with baking parchment.
  2. Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
  3. Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the sponge springs back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
  4. When completely cold, whip your double cream and icing sugar together until the double cream has become the consistency of whipped cream.
  5. Add jam to one half and cream to the other half then sandwich the cake together.

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