How to Make A Victoria Sponge Cake

Victoria sponge cake

by Sharon Maher on April 15, 2014

in Baking, Recipes

If your baking never works out as you planned, here is a simple Victoria sponge cake recipe that just seems to work.


  Jam is the traditional way to serve this cake, but I like to jazz it up by adding whipped cream and fresh strawberries on top of strawberry jam.   A dusting of fine icing sugar finishes it off, ready to be served.

Ingredients

225g unsalted butter
225g golden caster sugar
225g self-raising flour
4 eggs
1 tsp vanilla extract or zest of a lemon or orange for flavour

Filling:
1 Punnet of fresh strawberries
150ml double cream
3-4 tbsp Strawberry Jam
Icing sugar for dusting the top

Method

  1. Pre-heat the oven to 175 C/350 F/Gas 4
  2. Line a 23cm (9in) springform tin
  3. Beat the butter and sugar until a pale creamy colour.
  4. Add the vanilla or zest
  5. Add one egg at a time, to stop the mixture curdling add a spoonful of flour between each egg
  6. Fold in the rest of the flour gently
  7. Spoon the mixture into the prepared tin and bake for 45minutes in the pre-heated oven.
  8. The cake is cooked when a skewer inserted into the middle comes out clean.
  9. Leave to cool
  10. Cut the cake in half
  11. Spread the bottom of the cake with a thin layer of strawberry jam.
  12. Whip the cream until soft, and slightly thicker, I like to add a tablespoon of icing sugar before whipping the cream.
  13. Spread the whipped cream over the jam, top with fresh strawberries, sit the top of the cake on top of the strawberries and dust with a fine shower icing sugar.

 

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This post was written by...

– who has written 97 posts on Norah Sleep Living.

Sharon Maher is a wedding and party planner, event venue stylist and also writes the blogs Norah Sleep Wedding Style, Norah Sleep Living Style and My Wedding Marquee about weddings, food, fashion, style and things that inspire her in life. Find her on Facebook, Google+, Twitter, and Pinterest.

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