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Victoria Sponge Cake
- Preparation and cooking time
- 2 minutes to cool down
- Serves 8
A traditional English, afternoon tea cake for all the family.
- 225g self-raising flour
- 225g caster sugar
- 225g soft butter (cubed)
- 2 tsp baking powder
- 1 tsp vanilla extract
- 4 large eggs
- 4 tbsp raspberry jam
- A little caster sugar
- STEP 1Preheat the oven to 180°C/fan 170°C/gas mark 4. Cut 2 grease-proof paper circles, grease the sandwich tins with butter and put the circles inside. Grease the circles.
- STEP 2Place the butter in a large mixing bowl, then add the caster sugar, self-raising flour and baking powder. Crack the eggs one at a time and then add to the bowl.
- STEP 3Using the electric mixer on slow speed, beat for 2 minutes until smooth. The mixture will be soft enough to drop off the beaters when you lift them up.
- STEP 4Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula. Place in the oven and bake for 20-30 minutes.
- STEP 5The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about 2 minutes; loosen the edges with a knife.
- STEP 6Push the cased out of the tins on their bases, invert them and remove the bases. Cool the cakes the right way up on a rack. Soften the jam with a palette knife.
- STEP 7When the cakes are cold, remove the lining papers and invert one cake layer onto a plate. Spread with jam, put the other layer on top and sprinkle with caster sugar.