Victoria Sponge Cake
Photo thanks to Chris Lee
For the Cake
Preheat oven to 170 c fan. If you want a soft crust put a tray of water in the bottom to create steam. Use two 18 cm tins, grease the tin lightly and line at the bottom with greaseproof paper (buying round bits is useful).
- 200g Butter
- 200–180g White Caster Sugar (depending on how sweet you plan to make the filling)
- 1 tsp Vanilla Extract or a few drops of essence
- 4 Eggs (alternatively, this recipe works with 3 eggs plus 2 egg whites)
- A little Milk
- 200g Self-Raising White Flour
To make the cake
Cream butter and sugar, add vanilla. Crack the eggs into a measuring jug and top up to 250ml with milk. This means that even if your eggs are small you will get the right amount of liquid. Add the milk-egg mixture gradually and beat well, then mix the flour in gently.
Spread the batter evenly in the tins, without pressing into the sides too much (helps to prevent it sticking).
Bake for 20 mins, cool for 10 mins in tray and then put on wire rack. When completely cool spread with jam and cream or with cream sweetened with icing sugar. You can also put strawberries on top.
Alternatively, mix the rind and juice of a lemon with some sugar and sprinkle on top of the two cakes separately.
- 250g Strawberries
- 150ml Double Cream
- Icing sugar or jam
- Lemon juice and rind with sugar
Creamy orange frosting
- 100g/3½oz icing sugar
- 100g/3½oz unsalted butter, softened
- 1 teaspoon fresh orange juice
- 200g/7oz full-fat cream cheese
- ½ orange, zest only
- To prepare, sift the icing sugar into a large bowl and add the butter. Beat together with a large wooden spoon until light and creamy. Add the cream cheese and orange zest and beat until smooth, adding orange juice only if needed. Cover and chill in the fridge for 30 minutes or until firm enough to spread. It’s important to mix the butter and sugar first, otherwise it will be lumpy.