Victoria Sponge cake is a classic British dessert that’s both simple and delicious. Here’s a traditional recipe for you to enjoy
Ingredients:
- 200g (7oz) unsalted butter, softened, plus extra for greasing
- 200g (7oz) caster sugar
- 4 large eggs
- 200g (7oz) self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Strawberry or raspberry jam
- Icing sugar, for dusting
Instructions:
- Preheat Oven and Prepare Pans:
- Preheat your oven to 180°C (350°F). Grease two 20cm (8-inch) round cake tins with butter and line the bottoms with parchment paper.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and caster sugar together until pale and fluffy.
- Add Eggs:
- Gradually add the eggs to the butter-sugar mixture, beating well after each addition.
- Add Flour and Baking Powder:
- Sift the self-raising flour and baking powder into the bowl. Gently fold these dry ingredients into the batter until well combined.
- Add Milk and Vanilla Extract:
- Stir in the milk and vanilla extract to loosen the batter slightly, making it a soft dropping consistency.
- Divide and Bake:
- Divide the batter evenly between the prepared cake tins, smoothing the tops with a spatula.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and spring back when lightly touched. You can also insert a toothpick into the center of the cakes; it should come out clean if they are done.
- Cool and Assemble:
- Leave the cakes to cool in their tins for a few minutes, then turn them out onto a wire rack to cool completely.
- Assemble the Cake:
- Once the cakes are completely cooled, spread one cake with strawberry or raspberry jam. Place the second cake on top, and dust with icing sugar.
- Serve:
- Cut into wedges and serve with a cup of tea or coffee.
Enjoy your homemade Victoria Sponge cake, a delightful treat for any occasion!