Ingredients
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175 g (6 oz) Softened Butter or margarine
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175 g (6 oz) White self-raising flour
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3-4 Tbsp. Raspberry Jam
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175 g (6 oz) Caster sugar
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3 Eggs
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115 ml Double cream
Directions
The Victoria Sponge cake is probably Britainâs most favourite cake ever.
Queen Victoria was known to enjoy a slice or two, of this delicious sponge cake with her afternoon tea. It would not be wrong if I introduce this to you as the âQueen of the Cakesâ!
Today I will help you make the best Victoria sponge cake ever. Therefore that’s fluffy, light and layered with our favourite raspberry jam!
Itâs an absolute classic, you can bake it at home, and above all, itâs perfect to satisfy our sweet cravings!
In conclusion, if you donât know how to make a sponge, stick around! Â
Steps
1
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First, an important reminder. Itâs critical to have all of the ingredients in the right quantities before you start baking Victoria Sponge cake. Winging it doesnât work with this recipe! |
2
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Letâs start by greasing two 18 cm / 7â sandwich tins. |
3
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Next, letâs preheat the oven to 190°C or 375°F. |
4
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Put the butter and sugar into a mixing bowl and thoroughly beat them together until the mix is pale and creamy-looking. |
5
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Add half of the flour into the bowl and fold it in with a metal spoon. Once done, do the same thing with the rest of the flour. |
6
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Next, gently whisk the eggs in a small bowl and then add them to our buttery mixture, then divide the mixture between the prepared tins. |
7
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Now we are going to bake them for 20-25 minutes, or until they are light golden-brown on top. Our cakes should feel firm to the touch and will start to shrink away from the sides of the tins if they are ready. |
8
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Turn the sponges out onto the wire rack and leave it to cool completely. After removing the grease proof paper, spread the delicious raspberry jam on one sponge, then turn the other on top of it and press gently to make a sandwich. |
9
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Sprinkle the top with a little caster sugar! Your deliciously lovely Victoria Sponge Cake is ready to serve! |
10
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NOTE:Cakes, whether kept at room temperature or in the refrigerator, should be stored in an airtight to keep them fresh and moist. If you are storing them in the refrigerator, then first chill the cake for about 15-20 minutes in the freezer to let the frosting on top harden! |