classic victoria sponge

Name: Classic Victoria Sponge
Prep time: 10 min
Cook time: 25 min
Yield: 8
Cuisine: UK/Ireland
Ingredients: 125 gram(s) self raising flour; 125 gram(s) butter softened; 125 gram(s) caster sugar; 2 medium eggs; 2 tablespoon(s) milk; ## FOR THE FILLING; 6 tablespoon(s) raspberry jam; 142 milliliter(s) carton double cream; - caster sugar for dredging

36 Pinches 1 Photo

Leeanne To

Ayr

Updated on Jan 11, 2014

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

Rate

prep time 10 Min

cook time 25 Min

method Bake

yield 8 serving(s)

Ingredients

125 grams self raising flour
125 grams butter softened
125 grams caster sugar
2 medium eggs
2 tablespoons milk
FOR THE FILLING
6 tablespoons raspberry jam
142 milliliters carton double cream
- caster sugar for dredging

How To Make classic victoria sponge

Step 1

Tip all the ingredients into a bowl and beat until smooth. Divide mixture between the sandwich tins and level the surfaces.

Step 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.
Step 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.
Step 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.
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