Granny's Victoria sponge
- James Martin
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Cuts into 8-10 slices
Easy
Prep: 20 mins
Cook: 20 mins
A star rating of 4.7 out of 5.300 ratingsRate
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The classic Victoria sandwich is always a teatime winner – every bite brings a taste of nostalgia
Freezable (Sponges can be frozen before filling)
Nut-free
Vegetarian
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Cheddar scones
A star rating of 4.6 out of 5.93 ratings
Ingredients
Nutrition
Units:
MetricUS
-
200g unsalted butter
softened, plus extra for greasing
-
200g caster sugar
-
1 tsp vanilla extract
-
4 medium eggs
-
200g self-raising flour
plus extra for dusting
-
about 6 tbsp raspberry jam
-
250ml double cream
whipped
-
icing sugar
for dusting
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Nutrition: per serving
- kcal599
- fat40g
- saturates23g
- carbs56g
- sugars38g
- fibre1g
- protein6g
- salt0.35g
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Method
-
step 1
Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
-
step 2
Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.
-
step 3
Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
-
step 4
Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
-
step 5
When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
-
step 6
Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.
Recipe from Good Food magazine, June 2010
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A star rating of 4.7 out of 5.300 ratings
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