Victoria Sponge Cake
By Stork Recipes
Published on 14 May 2021
This light and fluffy classic is a sure fire crowd pleaser! Quickly throw together for an effortlessly tasty treat to share with friends, or for a special occasion such as a birthday.Time and servings
50 minsTotal time
14Servings
15 minsPrep time
35 minsCooking time
Ingredients
- 85 g of stork with butter
- 225 g of self raising flour, sieved
- 225 g of stork original
- 225 g of caster sugar
- 4 medium of eggs
- 1 tbsp of milk, add another tablespoon if required
- 0.5 tsp of vanilla essence
- 1 tsp of baking powder
- 3 tbsp of strawberry jam
- 225 g of icing sugar, sieved
Method
Step 1
Pre-heat your oven to 170˚C, 160˚C Fan, Gas 4.Step 2
Put the Stork Original, caster sugar, eggs, self-raising flour and baking powder into a mixing bowl and beat with a wooden spoon for 2 - 3 minutes until smooth and well combined.Step 3
Divide your mixture between two greased and bottom-lined 20cm (8 inch) sandwich tins.Step 4
Pop them in the middle of your pre-heated oven and bake for 30 - 35 minutes until beautifully golden.Step 5
Turn them out, remove the paper and cool on a cake rack.Step 6
Spread the jam over the middle, sandwich the two pieces together and dust the top with icing sugar or make a vanilla icing.Step 7
For the vanilla icing, mix the icing sugar in a bowl with Stork with Butter, milk and vanilla essence until smooth and spread through the middle and over the top of your cake.