All-in-one Victoria Sponge
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Cake Recipe = All-in-one easy sponge (Victoria Sponge)
6 oz (175g) Self-raising flour
1 rounded teaspoon of baking powder
3 large eggs
6 oz (175g) Caster sugar
6 oz (175g) Butter
0.5 tsp Vanilla extract
3 tbsp Fruit jam (filling)
150ml Double cream, whipped (filling)
Dusting of icing sugar
Pre-heat oven – gas mark 3, 325°F (170°C)
Lightly grease and line with a circle of greaseproof paper, two 8 inch (20cm) diameter sponge tins, 1½ inches (4cm) deep.
Seive the self-raising flour and the baking powder into a very large mixing bowl, holding the sieve quite high to give the flour air as it goes down.
Break the eggs into the flour and add the caster sugar and the butter – the butter has to be soft, at least room temperature. Finally, add the vanilla extract.
With an electric hand whisk, whisk everything together until you have a smooth, well-combined mixture. This will take about one minute – if you don't have an electric whisk, you can use a wooden spoon and some elbow grease!
The mixture should drop easily off the spoon when you give it a tap on the edge of the bowl. If it seems too stiff, add 1-2 teaspoons of water and mix again.
Divide the sponge mixture equally between the prepared tins and smooth out the surface with a palette knife.
Place the two tins on the centre shelf the oven and bake for 30-35 minutes. Don't open the oven door until 30 minutes have passed or the sponges will sink. To test if the sponges are ready, touch the centre lightly with your finger if it leaves no impression and springs back, the sponges are ready.
Remove the sponges from the oven then wait for about 5 minutes before turning them out on to a cooling rack and carefully peeling off the greaseproof paper.
Leave sponges to go cold before you add fillings and toppings. Traditionally Victoria Sponge is filled with strawberry of raspberry jam and a little whipped cream, then dusted with icing sugar. This sponge is best eaten on the day it is made but will keep well in an airtight tin for up to 36 hours.