I decided to upload a recipe of a Victoria Sponge onto the blog because I feel it is so important to master this very simple bake. Victoria Sponges are incredibly easy to make and can be ‘jazzed’ or ‘glammed’ up by decorating with fruit or changing the fillings, and it always tastes absolutely wonderful.
I would highly recommend the Good Food Victoria Sponge recipe - it has never failed me and always turns out perfectly if you follow the steps.
Ingredients:
Cake
200g Caster Sugar
200g Softened Butter
4 Eggs
200g Self-Raising Flour
1Tsp Baking Powder
2Tbsp Milk
1Tsp Vanilla Extract
Filling
300g Whipped Double Cream
1Tbsp Icing Sugar
Half a 340g jar of good-quality strawberry jam (I recommend Bonne Maman Strawberry and Wild Strawberry Conserve)
Method:
1) Heat the oven to 190C / 170C Fan / Gas 5. Butter two 20cm sandwich tins.
2) In a large bowl, beat all of the cake ingredients together until the batter is smooth and soft.
3) Divide the mixture equally between the tins and smooth the surface with a spatula or spoon, then bake for about 20 minutes or until golden brown. Check to see if the sponge is cooked through by inserting a skewer into the centre of the cake - if it comes out clean the sponge is ready.
4) Turn onto a cooling rack and leave to cool completely.
5) To make the filling, pour the double cream into a large bowl and add the icing sugar. Use an electric whisk and beat the cream mixture until firm peaks form.
6) Using a spatula or palette knife, smooth the whipped cream over the bottom of one of the sponges. I always start on the outside edges of the sponge and fill in the centre last, I find it makes the whipped cream filling look much neater.
7) Top the whipped cream layer with jam and sit the second sponge on top of it. If you are careful with placing the jam not too close to the edges, the jam will not spill out of the sides.
This sponge will last for 3 days if stored covered in the fridge.
Credit to: BBC Good Food
