Victoria sponge

This sponge cake recipe is for a Victoria sponge cake. This recipe for Victoria sponge is a traditional cake recipe and is great for any occasion.

 

Getting verything ready

  • Lightly grease two 7 inch sponge tins.
  • Cut out two 7 inch circles of greaseproof paper and fit these into the bases of the sponge tins.
  • Break eggs into a clean jug and beat well.
  • Weigh and measure all ingredients.
  • Pre-heat oven to 175°C (Gas Mark 4).

Method

  1. Place the soft margarine and caster sugar into a large clean bowl.
  2. Using a hand-held electric whisk, whisk on high speed until the mixture becomes pale in colour, light and fluffy.  Scrape down the sides of the bowl from time to time.
  3. Keep whisking on high speed and gradually add the beaten egg.  When all the egg has been incorporated, add a few drops of vanilla extract for flavour.  Remove your whisk and exchange for a large metal spoon.
  4. Sift flour into the bowl and fold in using the spoon.
  5. Divide the mixture between your two sponge tins.  Smooth over the tops.
  6. Place side-by-side in the centre of your pre-heated oven and bake for about 25 minutes until well risen, golden brown and springy to touch.
  7. Remove from the oven and allow to cool for a few moments.  Run a knife round the edge of each sponge and carefully turn out onto a clean cloth.
  8. Remove greaseproof paper and turn the sponges over onto a wire cooling rack to finish cooling.
  9. When cold, spread the jam over one of the sponges.  Place the other sponge on top and gently press down to form a sandwich.
  10. Dust the top of the Victoria sponge cake liberally with icing sugar.

 

Ingredients

Prep Time: 10 mins
Cook Time: 45 mins
Serves: 8
  • 180g soft margarine
  • 180g caster sugar
  • 3 large eggs
  • 180g self raising flour
  • Few drops vanilla extract
  • 150g raspberry jam
  • Dusting icing sugar

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