The Victoria sponge was named after Queen Victoria who favoured a slice of cake with her afternoon tea. A British classic! Simply delightful and effortless to make, a delicate soft airy sponge cake recipe that you can adapt by adding other ingredients to make it more extravagant!
One of my family’s favourites. Especially my Dad! Who loves eating the sponge warm! Treat yourself this weekend with a Victoria sponge, enjoy! Much love D xxxx
INGREDIENTS
220g self raising flour
175g caster sugar
175g butter or butter spread
3 large eggs
2 level tsp baking powder
½ tsp vanilla extract
3 tbsp milk
4 tbsp warmed strawberry/raspberry seedless jam
Icing sugar for dusting
METHOD
• Preheat oven to 180°c/350°f. Grease and line two 20cm diameter sandwich tins.
• Add all the ingredients together in a mixing bowl or mixer. Stir well until all the ingredients are combined. The batter should have a easy slip off the spoon consistency. If not then add a little more milk
• Divide the batter between the two tins
and bake on the same shelf for 20-25 minutes until golden brown and the sponge springs back to the touch
• Remove sponges carefully and place on a cooling rack
• Once cool spread the jam on one of the cakes and then sandwich together
Finish off with a dusting of icing sugar
