This truly scrumptious (even if we do say so ourselves) Victoria Sponge is the perfect weekend treat to feed a hungry family. Using an all in one method means that you can get the kids involved with some easy baking, and they can lick the spoon too.
If like us you're getting involved with a Macmillen Coffee Morning, this Victoria Sponge will make a show-stopping centre piece to be enjoyed with a pot of tea. We also sourced our ingredients from local small holdings and farmers to show our support for Great British Food Fortnight.
Enjoy, we know we will.
Prep Time 30 minutes
Cook Time 25-30 minutes
Finishing Time 15 minutes
Yield 16 / a small army
- x2 Round cake pans (Around 1 1/2" deep and 25cm diameter)
- Baking paper to line the tins
For the sponge:
- 5 eggs
- 225g Self raising flour
- 225g Caster sugar
- 225g Unsalted butter, softened
- 1tsp Baking powder
For the filling:
- 300ml Double cream
- 200g Strawberry jam
1. Preheat the oven to 180°C
2. Cut x2 baking paper circles and grease and line the tins
3. Put all the sponge ingredients into a mixing bowl. Combine together with an electric whisk or food mixer, take care not to over mix.
4. Divide the mixture equally into the the tins and bake for 25 minutes. Test if they are ready by inserting a metal skewer, if it comes out clean the sponge is ready.
5. Leave both tins to cool on a baking rack for 10 minutes. Then loosen the sides of the sponges by carefully running a knife around the edge
6. Tip the cakes out of the tins and leave to rest on the rack for a further 5-10 minutes
7. In the meantime, whip the double cream until the consistency changes to stiff peaks
8. When the cakes have totally cooled, spread the bottom layer with cream. You may wish to transfer the sponge to your cake stand at this stage. Spread a thick layer of jam on the top layer and sandwich both layers together