Victoria Sponge
By Groceree
Also known as Victoria Sandwich · Victoria Sponge Cake
Two light butter sponges sandwiched with raspberry jam and whipped cream, dusted with caster sugar. Equal weights of butter, sugar, eggs and flour, and named after Queen Victoria.
Last updated
- Servings
- 10 servings
- Prep
- 20 min
- Cook
- 25 min
- Total
- 1 h 55 min
Ingredients
Sponge
butter210 g
caster sugar200 g
eggs4
self-raising flour200 g
baking powder1 tsp
milk2 tbsp
To finish
raspberry jam5 tbsp- double cream200 ml
- caster sugar1 tbsp
Instructions
- 01
Heat the oven to 180°C. Grease two 20 cm sandwich tins with a little of the and line the bases with baking paper.
- 02
Beat 200 g of the , softened at room temperature, with the 200 g of for 5 minutes until pale and fluffy.
- 03
Beat in the one at a time, adding a spoonful of with each if the mixture starts to curdle.
- 04
Fold in the rest of the and the , then the , until the batter drops softly from a spoon.
- 05
Divide between the tins and level the tops.
- 06
Bake for 20 to 25 minutes, until golden and springy and a skewer comes out clean. Do not open the oven in the first 15 minutes.
- 07
Cool in the tins for 5 minutes, then turn out onto a wire rack, peel off the paper and cool completely before filling.
- 08
Whip the to soft peaks. Spread one with the , then the , top with the second and dust with the tablespoon of .
Notes
- Equal weights of eggs, butter, sugar and flour is the classic rule and the most reliable ratio in British baking; 4 large eggs out of the shell weigh about 200 g.
- Beat the butter and sugar until genuinely pale. That air is half the lift.
- Cool completely before filling, or the cream melts and the jam runs.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 5 g
- Carbs
- 44 g
- Fat
- 29 g
Estimated from the ingredients.
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