Victoria Sponge

November 18, 2019

 

 

Yields1 Serving
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins
 220 g Caster / Breakfast Sugar
 220 g Flour*
 220 g Butter, unsalted, room temperature
 1 tsp Baking Powder
 ¼ tsp Baking Soda
 4 Eggs
 1 tsp Vanilla Extract
 2 tsp Milk
 Good quality strawberry Jam
 Fresh Cut strawberries
 Icing Sugar, to dust
1

Preheat your oven to 180 degree C / 355 degree F. While oven is
preheating , grease two 8 inch cake pans / sandwich tins with oil. Lightly
dust both tins with Flour, tapping the tins to remove any excess.
Alternatively, you can use baking paper to line the bottom of the pans.
Simply cut out two 8 inch rounds and place them at the bottom of the
pans after oiling.

2

For the cake, In a large mixing bowl, cream the butter and sugar
together using a handheld mixer or a wooden spatula, until light and
creamy.

3

In a separate bowl beat the eggs and vanilla essence together until
fluffy. Sift the flour, baking powder and baking soda in a separate
bowl.Beat ¼ of the egg mixture into the butter and sugar and then add ¼
of the flour. Keep alternatively adding the egg and flour into the butter

and sugar until everything is incorporated and the mixture is smooth.
Add the milk. Take care to not over mix the mixture.

4

Divide the mixture equally between the prepared cake pans and lightly
tap each pan on the counter top to release any air bubbles. Bake in the
preheated oven for 25-30 minutes or until a toothpick inserted in the
center comes out clean. The center of the cake springs back when gently
pressed. Set aside to cool in the tins for 5 -10 minutes. Take a Palette
knife and run around the inside edges of the tin to loosen them and
carefully turn them over on a cooling rack. Cool completely.

5

To Assemble your masterpiece, take one cake and place it top side down
on a cake plate. Top generously with strawberry jam, if using whipped
cream you may add that now. Top with the second cake layer, top side
down. Finish with a dollop of whipped cream, fresh strawberries and a
dusting of icing sugar.

 

Ingredients

 220 g Caster / Breakfast Sugar
 220 g Flour*
 220 g Butter, unsalted, room temperature
 1 tsp Baking Powder
 ¼ tsp Baking Soda
 4 Eggs
 1 tsp Vanilla Extract
 2 tsp Milk
 Good quality strawberry Jam
 Fresh Cut strawberries
 Icing Sugar, to dust

Directions

1

Preheat your oven to 180 degree C / 355 degree F. While oven is
preheating , grease two 8 inch cake pans / sandwich tins with oil. Lightly
dust both tins with Flour, tapping the tins to remove any excess.
Alternatively, you can use baking paper to line the bottom of the pans.
Simply cut out two 8 inch rounds and place them at the bottom of the
pans after oiling.

2

For the cake, In a large mixing bowl, cream the butter and sugar
together using a handheld mixer or a wooden spatula, until light and
creamy.

3

In a separate bowl beat the eggs and vanilla essence together until
fluffy. Sift the flour, baking powder and baking soda in a separate
bowl.Beat ¼ of the egg mixture into the butter and sugar and then add ¼
of the flour. Keep alternatively adding the egg and flour into the butter

and sugar until everything is incorporated and the mixture is smooth.
Add the milk. Take care to not over mix the mixture.

4

Divide the mixture equally between the prepared cake pans and lightly
tap each pan on the counter top to release any air bubbles. Bake in the
preheated oven for 25-30 minutes or until a toothpick inserted in the
center comes out clean. The center of the cake springs back when gently
pressed. Set aside to cool in the tins for 5 -10 minutes. Take a Palette
knife and run around the inside edges of the tin to loosen them and
carefully turn them over on a cooling rack. Cool completely.

5

To Assemble your masterpiece, take one cake and place it top side down
on a cake plate. Top generously with strawberry jam, if using whipped
cream you may add that now. Top with the second cake layer, top side
down. Finish with a dollop of whipped cream, fresh strawberries and a
dusting of icing sugar.

Victoria Sponge

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