Victoria sponge

Victoria sponge

By
From
Encyclopedia of Food and Cookery

A classic sponge sandwich layered with jam, the top lightly dusted with caster sugar. It keeps well, and was a great favourite at tea parties in Victorian times. The success of the cake depends on the air beaten into the mixture. Use an electric mixer if you wish, or beat by hand using a whisking movement from the wrist, lifting the mixture as you whisk.

Ingredients

Quantity Ingredient
300g self-raising flour
pinch salt
250g butter
1/2 teaspoon natural vanilla extract
230g caster sugar
4 eggs, beaten
jam
caster sugar, to dust

Method

  1. Sift flour with salt. Cream butter and vanilla thoroughly, then beat in sugar by degrees until light and fluffy.
  2. Gradually beat in eggs until thoroughly combined. Be careful not to add eggs too quickly or mixture will curdle and texture of cake will be affected. Fold in flour.
  3. Spoon mixture into 2 × 20 cm sandwich tins that have been greased, bottom-lined with greased baking paper and dusted with flour. Bake in a preheated moderately hot oven (190°C) for 40–45 minutes or until cakes have shrunk slightly from sides of tins. Turn onto a wire rack to cool. When cold, sandwich together with a good jam of your choice and dust top with caster sugar.
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