Victoria sponge

Victoria sponge

By
From
Baking
Serves
8
Photographer
Vanessa Levis

This is the foundation of all sponges. It’s an English way of making a sponge. With this sponge in particular, it’s all about having the right proportions. The old way of doing it is you put the eggs on one end of the scale and then you measure the flour, sugar and butter on the other end so you get equal quantities. I don’t normally add cream to a Victoria sponge, I usually just have it as a plain butter cake and sometimes ice it.

Ingredients

Quantity Ingredient
300g self-raising flour
a pinch of salt
250g butter, softened
1/2 teaspoon vanilla essence
220g caster sugar
4 eggs, beaten
whipped cream, to sandwich

Icing

Quantity Ingredient
160g icing sugar
1 passionfruit, pulped
1 teaspoon butter

Method

  1. Preheat the oven to 180°C. Grease two 20 cm sandwich tins, line the bases with baking paper and grease the paper.
  2. Sift the flour with the salt.
  3. Using an electric mixer, cream the butter and vanilla thoroughly, then beat in the sugar a little at a time until light and fluffy. Gradually beat in the eggs until thoroughly combined. Be careful to add the eggs slowly or the mixture will curdle and the texture of the cake will be affected. Fold in the flour.
  4. Spoon the mixture into the prepared tins and bake for about 25 minutes or until the cakes have shrunk slightly from the sides of the tins.
  5. Turn out onto a wire rack to cool completely. When cold, sandwich together with whipped cream and ice with passionfruit icing.
  6. For the icing, sift the icing sugar into a bowl and mix smoothly with the passionfruit pulp until the icing will cover the back of a spoon thickly and smoothly. Beat in the butter and warm slightly over a saucepan of hot water, stirring until glossy. Spread over the cooled cake.

Note

  • The success of the cake depends on the air beaten into the mixture. Use an electric mixer if you prefer, or beat by hand using a whisking movement from the wrist, lifting the mixture as you whisk.
Tags:
baking
bakery
margaret
fulton
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