Victoria Sponge
Ingredients
- 175 g butter, softened
- 175 g caster sugar
- 3 eggs, beaten
- 1 tsp vanilla extract
- 175 g self-raising flour
- jam (strawberry or raspberry)
- 200 ml double cream, whipped with a little icing sugar
- powdered sugar, to dust
Named for Queen Victoria, this cake follows the simplest of baking formulas — equal weights of butter, sugar, eggs and flour, creamed and folded together into a light, tender sponge. Two layers are sandwiched with strawberry or raspberry jam and whipped cream, and the top is traditionally left simple, just a dusting of powdered sugar.
Method
Cream the butter and sugar together until pale and light.
Gradually beat in the eggs, a little at a time, then mix in the vanilla.
Sift in the flour and fold in gently until smooth and glossy.
Divide between two lined round cake pans and bake at 190°C (170°C fan / 375°F) for about 15-20 minutes, until golden and springy to the touch.
Cool completely on a rack.
Spread jam over one layer, top with the whipped cream, and place the second layer jam-side down on top.
Dust with powdered sugar before serving.
Ingredients
- 225 g very soft butter (or baking spread)
- 225 g caster sugar
- 4 large eggs
- 225 g self-raising flour
- 2 level tsp baking powder
- 4 tbsp strawberry or raspberry jam
- caster sugar, for sprinkling on top
Mary Berry, the longtime face of British home baking and former judge on The Great British Bake Off, simplifies the Victoria sponge with her 'all-in-one' method: rather than creaming butter and sugar first, all the ingredients go into a single bowl together and are beaten until just blended. It removes a step and is far more forgiving for beginners, provided the butter is very soft.
Method
Heat the oven to 180°C (160°C fan / 350°F) and grease two 20cm sandwich tins, lining the bases with parchment.
Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat together until thoroughly blended and smooth — no separate creaming stage needed.
Divide the mixture evenly between the two tins and level the tops.
Bake for about 25 minutes, until well risen and golden, and the tops spring back when lightly pressed.
Cool briefly in the tins, then turn out onto a wire rack to cool completely.
Once fully cool, sandwich the two cakes together with the jam.
Sprinkle the top generously with caster sugar before serving.
