This classic Victoria sponge cake recipe can form the basis of many birthday cakes and is a quintessential part of afternoon tea.
Here are some seasonal summer twists on the classic Victoria sponge, one topped with rose petals , the other filled with crème patissière and gooseberry sauce and a vegan Victoria sponge, too.
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Ingredients
- 175g unsalted butter, softened, plus extra for greasing
- 175g caster sugar
- 175g (about 3 large) free-range eggs (crack them into a bowl and weigh them: if they’re lighter, reduce the butter, sugar and flour accordingly)
- 175g self-raising flour
- 3 tbsp whole milk
To serve
- 4 tbsp raspberry jam
- Caster sugar to sprinkle
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Method
- Preheat the oven to 180°C/fan160°C/gas 4. Cut 2 x 18cm discs of baking paper. Grease 2 x 18cm sandwich tins, line the bases with the baking paper, then grease again.
- Put the butter in a bowl with the caster sugar and beat together until really light and fluffy.
- Gradually add the eggs, beating well after each addition, then sift over the flour and fold in gently with a spatula or metal spoon to combine. Fold in enough milk to give a smooth ‘dropping’ consistency.
- Divide the mixture evenly between the tins – use scales. Bake in the centre of the oven for 20-25 minutes until golden. A skewer inserted into the middle should come out clean (don’t do this to both cakes – you want a pristine example for the top).
- Allow to cool in the tins for 10 minutes, then turn out onto a wire rack that’s covered in a clean cotton tea towel to prevent marking. Carefully turn over (remove the towel) and allow to cool completely.
- Once cold, place the skewered half, bottom-side up, on a cake stand and spread generously with raspberry jam. Top with the other cake, bottom down, then sprinkle with caster sugar before serving.
Nutrition
- 311kcals Calories
- 17.2g (10.4g saturated) Fat
- 4g Protein
- 37.5g (23.4g sugar) Carbs
- 0.7g Fibre
- 0.2g Salt
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