Traditional Victoria Sponge Cake
This light sponge cake is filled with sweet raspberry jam and light whipped cream. It's perfectly paired with a cup of coffee or tea!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
- 8 oz All Purpose Flour
- 8 oz Butter at room temperature
- 8 oz Caster Sugar Put granulated sugar in a food processor/blender and just make it finer
- 1 and a half level teaspoons Baking Powder
- 4 Eggs beaten
- 2 tablespoons Milk;
- Half Pint Whipping Cream
- Few drops Vanilla Essence optional
- Jar of good quality Raspberry Jam
- Confectioners Sugar for dusting;
For the cake
Preheat oven to 350°F/Gas 4. Grease two 8 inch cake pans.
In a large bowl, cream the butter and sugar together.
Slowly add the eggs and milk.
Gently fold in the dry ingredients until you form a smooth soft batter.
Divide the mixture between the prepared pans and smooth the top with back of spoon.
Bake for about 20 minutes until golden brown and the cake springs back when pressed.
Turn onto a cooling rack and allow to cool completely.;
Beat the cream and a drop of vanilla until soft peaks form.
Spread the jam over the base of both sponges. Over the jam on the bottom sponge, spread the cream. Sandwich the two cakes together.
Dust with confectioners sugar before serving.
If you don't own two cake pans, bake the mixture in one pan. You will need to adjust to cooking time close to 30 mins. Once the cake has cooled, slice it in two using a knife.
Adapted from Odlums.ie