Wow, I must say that this time I have even impressed myself. I have never really given much thought to making a victoria sponge. I have only ever had it shop bought, and I never really liked it. I watched Mary Berry make her version, and it looked so easy. My husband kept badgering me to make it, so I finally gave in and I was quite happy I did.
Now this is probably more cream than I would normally use, however it was applied by my husband and to his liking as the cake was for him, save the 1 piece I had to eat for QA purposes of course.
My hubby had 1 piece and then I saw him sneak back in the kitchen for 2 more pieces. Ha! This recipe is a keeper, and he’s already harassing me for another. If you have any berries in season, feel free to add them.
This cake is perfect served on your prettiest plate with a cup of afternoon tea (pinky out of course).
I have submitted this to Javelin Warrior’s Made with Love Mondays. There are some lovely recipes posted there, definitely head over and have a look.
Victoria sponge recipe
|Prep time||15 minutes|
|Cook time||30 minutes|
|Total time||45 minutes|
- 225g Self raising flour
- 225g Butter (softened)
- 225g Caster sugar
- 4 Eggs
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla
- 1/2 Zest Lemon (finely zested)
- 4 tablespoons Seedless raspberry jam
- 150ml Double cream (whipped)
|Preheat oven to 180 C (160 fan assisted) and grease 2 sandwich tins and line the bottom with parchment paper. To cut a circle that fits, place the tin on the paper and draw an outline around the base of the tin. Cut out and place in the bottom of the prepared tin.|
|Place the butter in a large bowl and add the caster sugar, and sift the flour and baking powder and lemon zest into the bowl. Add the eggs and mix until well mixed and smooth.|
|Split between the two tins and smooth the mixture.|
|Place in the oven and bake for 20-30 minutes until risen and golden. Leave to cool for about 5 minutes in the tins then turn out onto a cooling rack, peel off the baking parchment and leave to cool completely.|
|When the cakes have completely cooled, place one of the cakes top down on a place. Spread the jam over the cake, and then add the whipped cream and top with the remaining cake.|