Victoria Sponge
A light sponge cake, filled with sweet jam and topped with a dusting of sugar, this classic Victoria Sponge is a timeless teatime favourite.
Ingredients
- 225 g Soft Margarine (or Butter) (at room temperature)
- 225 g Caster Sugar
- 225 g Self-raising Flour (see Self-raising Flour note below)
- 4 Free-range Eggs (at room temperature; see Egg Size note below)
- Seedless Jam (raspberry or strawberry)
Instructions
- 1
Pre-heat your oven to 170°c (150°c for fan-assisted oven, Gas Mark 4 or 325°F). Grease and line two 18cm (7 inch) sandwich tins with greaseproof paper. Set aside.
- 2
In a large bowl, cream together the margarine and sugar until light and fluffy.
- 3
Add the eggs one at time, ensuring each is mixed through before adding the next.
- 4
Sift in the flour and gently fold to create a batter.
- 5
Transfer the batter to your pre-lined tins and bake in your pre-heated oven for 20-30 minutes until risen, golden and a skewer inserted comes out clean.
- 6
Leave to cool in the tins for a few minutes before transferring to a wire rack to cool completely
- 7
Once cool, sandwich the sponges with jam (& buttercream if desired). Top with a generous sprinkling of caster sugar.
Cook it from the original
This recipe comes from bakingwithgranny.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bakingwithgranny.co.uk