Prep 20 mins
Cook 25 mins
A classis Victoria Sponge cake. Delicious recipe, nicely served with hot brew. Can be made for Birthdays too!
- 175 g butter (You may need extra for greasing)
- 175 g caster sugar
- 3 eggs, beaten
- 1 pinch salt
- 175 g self-raising flour
- 1 tablespoon icing sugar
- 3 tablespoons raspberry jam
- fresh cream
- Grease 2 baking tins with butter. The two baking tins should be about 8 inches round.
- Beat the butter and sugar altogether in a mixing bowl using a wooden spoon or alternatively you can you a hand held mixer. Continue to beat the mixture until the colour is pale and the texture is light ad fluffy. Add the eggs a little at a time, and beat well after adding each egg.
- Sift the flour and salt , then gently add the mixture, folding it with a metal spoon or a spatula. Divide the mixture between the tins and smooth over with the spatula. Place both tins of cake mixture on the same shelf in the centre of a preheated oven, so that they both cook at equal times. Set the temperature to 180 degrees celcius/350 F/Gas mark 4, and bake for 25-30 minutes until golden brown.
- Now remove from the oven and let them stand for 1 minute. Loosen the cakes from th eedges of the tins using a round bladed knife. Turn the cakes out into a clean tea towel or plate. Once the cakes are cool sandwich them together with jam and fresh cream, and sprinkle the top with icing sugar.
- Then serve.
This cake is incredible. I love sponge cake and this recipe does not disappoint. Crisp and crunchy on the outside and soft and tender on the inside with a perfect semi dry crumb, that tastes fantastic. A perfect base for the homemade strawberry jam and whipped cream that I sandwiched the cake with. I was in flavor heaven for at least a half hour. Kudos to you for making it into my Favorites Cookbook for 2014. Made for Spring Pac 2014.