Classic Victoria Sponge

By Grazor

Ingredients

• Ingredients
• 200 * 200g soft butter , plus extra for greasing
• 200 * 200g self-raising flour
• 1 * 1 tsp baking powder
• 200 * 200g golden caster sugar
• 4 * 4 eggs
• 2 * 2 tbsp milk
• FOR THE FILLING
• 142 * 142ml double cream
• 50 * 50g golden caster sugar
• * ½ tsp vanilla extract
• 100 * 100g strawberry conserve
• * icing sugar , for dusting

Preparation

Step 1

Cuts into 8 slices
Preparation and cooking times
Preparation time

Prep 15 mins
Cook time

Cook 25 mins
Ready in 40 minutes
Freezable

Sponge only
Method

1. Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.
2. To make the filling, whip the cream with the caster sugar and vanilla until it holds its shape. Build the cake by spreading one sponge with jam and the other with cream. Sandwich the whole thing together, then dust with icing sugar.

Try

Is it done?

Ovens will vary, so to ensure that your cake is cooked all the way through, test your sponge before removing it from the oven. A cooked sponge will have shrunk away from the sides of the tin and the centre will feel springy. Once this has happened, do the skewer test. Insert a skewer in the centre of the sponge - if the cake is cooked, it will come out clean. If there is any cake mix on the skewer, give the cake a few minutes more, then test again.
Per serving

568 kcalories, protein 7g, carbohydrate 62g, fat 34 g, saturated fat 20g, fibre 1g, sugar 43g, salt 0.94 g

Recipe from Good Food magazine, July 2008.