The Victoria Sponge Cake is a classic recipe most recently made famous by Mary Berry. It is based on a pound cake recipe, that is a cake that is made with a ratio of a pound of sugar, a pound of flour, a pound of butter and a pound of eggs where you use equal amounts of each of the key ingredients. Here’s how to make it successfully.
225g butter (at room temperature) plus extra for oiling the tin
225g caster sugar
225g plain flour sieved with 2 teaspoons baking powder
For the Filling
120ml of single cream, whipped and chilled
4 tablespoons strawberry or raspberry jam
1. Preheat the oven to 180C/350C/Gas 4. Place the oven shelf in the middle of the oven.
2. Grease and line 2 x 20cm/8in cake tins with baking parchment.
3. Beat the butter, caster sugar, flour and baking powder with the eggs by hand with a wooden spoon or in a food processor or stand mixer or in a bowl with an electric mixer until the mixture is light and pale.
4. Divide the mixture between the two cake pans and gently place them on the middle shelf on the oven. Leave to cook for 25-30 minutes. Stick a skewer into the cake and if it comes out clean and the top is springy to the touch, the cake is done. It should also be shrinking away from the edges. If not, leave the cakes for 3 minutes more and check again. When they are done, leave them for 10 minutes in the cake pans, then gently ease them out and leave to cool for another ten minutes on a baking rack. Gently peel off the paper. Leave to cool completely before spreading both sides with jam. Spoon the whipped cream on the bottom and press the second cake on top. Dust with icing sugar.
Victoria Sponge Fillings
Experiment with passionfruit mixed with fromage frais or mascarpone; stir a little vanilla extract into the cream when you are making your classic Jam and Cream sponge or add chopped blueberries or fresh whole raspberries to the whipped cream.
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