My Patisserie

Victoria Sponge

Victoria Sponge  

 Prep.Time: 30 mins
 Cook.Time: 45 min
 Difficulty: Medium
 Lots of Slices


 1 Large Mixing Bowl
 2 Small Mixing Bowls
 18cm/7" Deep Cake Tin
 Balloon Whisk
   or Hand Blender
 Metal Skewer
 Metal Spoon


 175g/6oz Self-Raising Flour
 175g/6oz Butter or Spread
 175g/6oz Caster Sugar
 3 Large Eggs
 150ml Fresh Cream
 2 tsp Icing Sugar
 1 tsp Vanilla Essence
 Raspberry Jam


Pre-heat oven to 170°c / 350°f / Gas Mark 3.
Grease and flour the cake tin.
Cream together the butter and sugar until they are light and fluffy.
Whisk eggs and ½ tsp vanilla essence together in a separate bowl.
Beat in egg mixture to butter mixture a little at a time.
Using a metal spoon, fold in the flour a little at a time.
Pour the mixture into the cake tin and place in the centre of the oven.
Bake for 50 minutes.
Remove the cake from the oven and push a metal skewer into the middle of the cake; if it comes out clean, the cake is done.
If there is mixture on the skewer, put the cake back into the oven for another 5-10 minutes.
Repeat until the cake is cooked.
Once cooked, turn the cake onto a wire rack and leave to cool.
When completely cooled, turn the cake onto its side, and cut it in half.
Spread jam on top of the bottom half.
Whisk cream, icing sugar and ½ tsp vanilla essence together until it is thick and stiff.
Spread cream mixture over the jam and place the top half of cake on top.
Store in an airtight container.

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