Victoria Sponge

Name: Victoria Sponge
Total time: 40 min
Yield: Serves 8
Cuisine: English
Ingredients: Sponge -; 175g butter/margerine; 175g caster sugar; 3 eggs, beaten; 175g self-raising flour; Filling -; 3 tbsp strawberry jam (hartley's with real fruit pieces is gorgeous!); 500ml double cream

By shikoomkoom (GoodFood Community)

Rating: 5 out of 5.1 rating
Rate

Preparation and cooking time
- Total time40 mins
- 20 mins prep, 20 mins cook. plus cooling time (around 60 mins)
Easy
Serves 8

Two light & airy halves of sponge, sandwiching a layer of generously spread, chunky strawberry jam & home-made double cream. Finished off with lashings of the sweetest sugar. Just pure delight.

Ingredients

Sponge -
175g butter/margerine
175g caster sugar
3 eggs, beaten
175g self-raising flour
Filling -
3 tbsp strawberry jam (hartley's with real fruit pieces is gorgeous!)
500ml double cream

Method

STEP 1
Set the oven to 180C. Butter 2 sandwich tins with a 20cm diameter
STEP 2
Cream the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
STEP 3
Fold in the sifted flour and spoon the mixture into the prepared cake tins
STEP 4
Bake for 20 minutes. Leave to cool and then remove from the tins
STEP 5
Whip the cream until thick and use it to fill the sponge with the jam
STEP 6
Dust liberally with icing sugar to serve

Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
Comment
Question
Tip
Overall rating
Rating: 5 out of 5.1 rating

Victoria Sponge

Ingredients

Method

Comments, questions and tips

Rate this recipe

Choose the type of message you'd like to post

Comment

Question

Tip

Overall rating

Sponsored content