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- Victoria Sponge
The humble Victoria sponge has become a British favourite, and is a must-have in any amateur baker's catalogue. Make sure you're not lacking by following these simple steps for a special sponge.
- 240g butter, softened
- 235g caster sugar
- 4 large eggs
- 245g self-raising flour
- 2 tsp baking powder
- 150ml whipping cream
- 4 tbsp raspberry jam
- 1 tbsp icing sugar
Total time required
- Preparation time:
- Cooking time:
- Heat the oven to 180°C/160°C fan/Gas 4. Lightly grease the base of 2 x 21cm round cake tins and line with non-stick baking parchment.
- Place 225g of the butter in a large mixing bowl and add 225g of the sugar; beat until pale and fluffy, either with electric beaters or a wooden spoon.
- Add the eggs, one at a time, beating well after each one. If the mixture looks like it may be curdling, add a spoonful of flour with each egg. When you have added them all, sift together the rest of the flour (leaving back 20g for the crumble topping) and baking powder and fold into the mixture using a large metal spoon in a figure-of- eight motion. Don’t mix too vigorously or you'll knock the air out.
- Split the mixture between the tins and level with a knife. To make the crumble topping, rub together 20g flour, 15g butter and 10g sugar and sprinkle over one tin of cake mixture.
- Bake for 20-25 minutes until golden, well risen and springy to touch. Cool in the tins for 10 minutes, then transfer to a rack.
- To assemble, whip the cream until it forms soft peaks. Place the crumble-free cake layer on a serving plate, spread with jam and then cream. Sit the crumble-topped layer on top and dust with icing sugar.