Victoria Sponge Cake
A classic English cake.
- Set butter out to soften in advance of starting.
- Start oven heating to 175 C / 350 F / Gas mark 4. Grease and line cake pans. Set aside.
- Beat the eggs in a medium-size bowl. Set aside.
- Cream butter and sugar in a large bowl until fluffy. Add the beaten egg a little at a time, mixing well after each addition. Mix in the salt and baking powder. Sift in the flour, and fold gently until everything is well combined.
- Pour the batter equally into the two tins; smooth the top out if necessary with a spatula or back of a spoon.
- Bake in oven for 25 to 30 minutes or until golden and a toothpick comes out clean. Remove from oven, let cool a bit, then remove the cakes from the pans and let cool completely on a wire rack. Leave the lining paper on until they have cooled.
- On one of the cakes, spread the jam, then put the other cake on top to make a "sandwich." Dust with icing sugar just before serving.
Use two 8 inch / 20 cm cake pans of equal width. For the jam, use 4 to 6 tablespoons. Raspberry or strawberry are traditional; to mix things up people often add some fresh fruit such as raspberries or sliced strawberries or a mixture of seasonal fresh berries including raspberries, strawberries, blackberries, etc. People often add a thin layer of plain whipped cream or buttercream as well on top of the jam before putting the cakes together; in fact, so much so that that has pretty much become the norm these days. The top of the cake, though, is always undecorated except for the sprinkling of icing sugar (or sometimes caster sugar.)
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