🍰Victoria Sponge🍰

It was my dad’s birthday this weekend and for his birthday cake he wanted a traditional and classic staple which is a delicious vanilla sponge cake sandwich with raspberry jam, freshly whipped cream and fresh berries sprinkled in icing sugar. 

Enjoy Baking 💝

 

Ingredients

175 g (6oz) butter, softened, plus extra for greasing

175 g (6oz) caster sugar

3 eggs

1 tbsp of vanilla extract

175 g (6oz) plain flour, plus extra for dusting

1 tsp baking powder

1 tbsp of milk

icing or caster sugar, for sprinkling

two 18cm (7in) diameter sandwich tins

 

Method

1.  Preheat the oven to 180°C (350°F/Gas 4),

 

2.  Then butter and flour the sides of each tin and line the base with parchment paper.

 

3.  Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy.

4.  Whisk the eggs and vanilla extract together in a small bowl for a few seconds until just mixed, then gradually add them to the butter mixture, beating all the time.

 

5.  Sift in the flour and baking powder, then add the milk and fold in gently to incorporate.

 

6.  Divide the mixture between the two tins and make a slight hollow in the center of each cake so that when it rises it doesn't peak too much in the center, making it difficult to sandwich together with the other half.

 

7.  Place in the center of the oven and bake for 18–25 minutes or until golden on top and springy to the touch.

 

8.  Remove from the oven and allow to cool in the tins for 10 minutes, then loosen around the edges of each cake using a small, sharp knife and carefully remove from the tins before leaving on a wire rack to cool down completely.

 

9.  Whip up some double or single cream and sift in some icing sugar to give the cream a sweet flavour.

10.  Once cool, spread 3–4 rounded tablespoons of jam, I used raspberry but strawberry or blackberry would be tasty too. Spread evenly over the first cake.

 

11.  I personally pipped the cream on top of the jam and sandwiched the two cakes together.

 

12.  Then I pipped the cream on top of the cake using a star attachment and placed the fresh strawberries and raspberries in rings around the cake. To finish I sprinkled icing sugar on top.

To serve slice into generous servings and a dollop of cream with a nice cup of tea!

 

Enjoy baking🍰🍓