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Victoria Sponge

Victoria Sponge

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Bake-off technicals

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Difficulty
Easy 👌
Preparation
5 min
Baking
25 min
Resting
20 min

Ingredients

2Servings
37½ g
caster sugar
eggs
37½ g
self-raising flour
tsp
baking powder
37½ g
butter
jam, raspberry or strawberry
whipped double cream
  • Step 1/ 6

    Preheat the oven to 180°C and grease and line two 20cm/8in sandwich tins.

  • Step 2/ 6

    Cream together the butter and the sugar.

  • Step 3/ 6

    Crack the eggs in one at a time, slowly adding some of the flour as well. Add the baking powder and mix well until everything is fully incorporated and you are left with a smooth mixture and lightly drops of the beaters when you lift them.

  • Step 4/ 6

    Divide the mixture between both tins and bake in oven for 20-30min or until risen and pale golden. They should be springy to the touch and come away from the edges easily.

  • Step 5/ 6

    Set aside to cool for about 10 minutes, then turn the cakes out of their tins and place onto a cooling rack.

  • Step 6/ 6

    When cooled, invert on cake layer onto a plate and spread with jam. It is optional to add a layer of whipped cream too. Then sandwich together with the second layer, top side up, and sprinkle with icing sugar.

  • Enjoy your meal!

    Victoria Sponge

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