Classic Victoria Sponge

Leeanne To

By
@elleto

Easy recipe for a moist sponge which I use very often :-) kids love decorating it with strawberries!


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Comments:

Serves:

8

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

125 g
self raising flour
125 g
butter softened
125 g
caster sugar
2 medium
eggs
2 Tbsp
milk

FOR THE FILLING

6 Tbsp
raspberry jam
142 ml
carton double cream
caster sugar for dredging

Directions Step-By-Step

1
Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.
2
Bake the cakes in the centre of a preheated oven - 180°C (350°F, gas mark 4) for 20-25 mins, or until the cakes have risen and are golden, and spring back when lightly pressed in the centre.
3
Remove the cakes from the oven and leave them to cool in the tins for 5-10 mins, then turn them out on to a wire rack and leave them to cool completely.
4
Spread the jam over the base of one of the cakes. Lightly whip the double cream and spread it over the base of the other cake. Sandwich the two cakes together. Dredge with caster sugar before serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: UK/Ireland
Other Tags: Quick & Easy, For Kids