July 23, 2011 § Leave a comment
A Victoria Sponge is such a simple yet classic cake. An original Victoria Sponge consists of raspberry jam and whipped cream sandwiched between two layers of sponge cake without any decoration on the top. The first Victoria Sponge I experienced was probably when I was about 6 or 7 years old and came in the Tesco Value range at only 99p. Can’t go wrong! I loved it and it never lasted long in the fridge. I have not tried that version for several years, I like to think my taste buds have now developed to appreciate the taste of home baked cakes. Anyway, in this recipe I have replaced whipping cream with a creamy butter icing and a sprinkling of icing sugar on the top.
For the sponge
3oz Caster Sugar
3oz Golden Caster Sugar
6oz Self Raising Flour
3 Beaten Medium Eggs
1/2 Teaspoon Vanilla Extract
For the Butter Icing
4oz Icing Sugar
1 Tablespoon Milk
Approx 20-25 mins to cook.
For the Sponge:
1. Preheat the oven to around 160°C/320°F/Gas Mark 3, depending on your oven may have to reduce or increase slightly and grease two round baking tins and line the bottom with greaseproof paper.
2. Start by mixing together the butter and sugar to a creamy consistency using a hand held electric whisk.
3. I add in the vanilla extract now because I sometimes forget otherwise!
4. Beat the eggs in a cup or separate bowl and slowly add to the mixture, one bit at a time whilst folding into the other ingredients.
5. Sieve in the flour slowly, using a similar technique to before and making sure not to over mix.
6. Separate the mixture into the two baking tins equally and place in the oven until they’ve reached a golden colour and are cooked in the centre.
7. Once cooked, leave to cool for 5-10 mins before taking them out of the tins and on to a cooling rack, where you need to leave them to cool completely.
For the Butter Icing:
1. Place the butter into a bowl and sift in the icing sugar.
2. Use a hand held electric whisk to speed the process up and mix together.
3. You’ll noticed the icing is quite solid so add the milk bit at a time until you get the right consistency that won’t be impossible to spread oer your sponge but also not dripping down the sides.
4. Once your sponges are cooled turn one side upside down and cover with Raspberry jam and the other with your Butter icing. Sandwich together.
A Classic Cake that will definitely satisfy those with a sweet tooth.