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Perfect Victoria sponge
Serves 8
Easy
Prep:
Cook:
A light, tasty sponge cake- easy to make and alter with new flavours!
Skip to ingredients
For the cake
- 8oz self raising flour
- Level teaspoon baking powder
- 8oz caster sugar
- 8oz stork
- 4 free range eggs
- Couple drops of vanilla extract
For the filling
- 8oz self raising flour
- Level teaspoon baking powder
- 8oz caster sugar
- 8oz stork
- 4 free range eggs
- Couple drops of vanilla extract
- 300ml double cream
- Jar of raspberry jam
- Icing sugar to dust on the top
Method
step 1
Put all the cake ingredients into a large bowlstep 2
Using an electric hand wisk, mix until light and fluffy.step 3
Heat the oven to 180C/170C fan.step 4
Line two cake tins (around 20cm diameter) with baking paperstep 5
Evenly distribute between the tins, and put in the oven for 20-25 minutes, until golden brown in colour. When a skewer is inserted, it should come out clean.step 6
Take out the oven and leave to cool for 10 minutes. Then remove from the tins and leave on a wire rack until completely cool.step 7
Whip the cream with an electric mixer until it thickens up so it can hold its shape. Spread a couple of tablespoons of jam on one side of the cake, the cream on the other. Sandwich together, and finish with a dusting of icing sugar.
