A Quintessentially English (and delicious!) Victoria Sponge Cake

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Happy St George’s Day! What could scream England more than being sat in the Orangery eating a slice of delicious celebratory Victoria sponge cake on pretty vintage plates, drinking tea out of china tea cups?  OK, who am I kidding…but it’s a great image right?!

If you want to  make your own, you will need:

  • 200g self raising flour
  • 200g caster sugar
  • 200g butter
  • 4 eggs
  • 2-3 tablespoons of strawberry jam (or jelly to my American followers)
  • 200ml of whipping cream

You will also need:

  • A mixing bowl
  • Metal dessert spoon
  • 2 x 7” cake tins
  • Measuring scales
  • Measuring jug (or similar) to beat your eggs in
  • Whisk
  • Cooling rack
  • Knife/Cake Saw
  • Pastry brush (I like a silicone one)

If you usually keep your eggs in the fridge, you’ll need to ensure they are at room temperature before you begin

  1. Line or grease (with butter) your cake tins (I like to use liners from Lakeland like these)
  2. In your mixing bowl, cream your butter and sugar until light and fluffy
  3. Beat your two eggs in a jug with your whisk and slowly add to your mixing bowl a bit at a time to avoid curdling (don’t worry if it does, the next step should sort this out!)
  4. Add your flour, folding lightly into the mixture so you have a smooth batter
  5. Turn your mixture evenly into your cake tins
  6. Bake in the oven at 180 degrees Celsius (Gas Mark 5) for 20-25 minutes until lightly golden (to test your cake, stick a long needle into the centre of your cake; if it comes out clean, your cake is ready)
  7. When cooked, turn your cakes onto a cooling rack until completely cooled
  8. In a jug, whip your cream until it forms peaks
  9. If your ‘base’ cake has formed a rounded peak, slice this off with your knife so you have a flat top and turn upside down so this is now the bottom of your cake (this will also give you a nicer looking surface to spread onto)
  10. Soften your jam (I usually blast mine in the microwave for a few seconds) and spread onto your ‘base’ cake
  11. Spread your cream on top of the jam
  12. Gently place the top layer of your cake on top to sandwich your filling

For an extra special finish, I like to dust mine with icing sugar but you can leave it plain or slice fresh strawberries and arrange on top. If you are using strawberries on your Victoria sponge cake, you could also place slices on top of your jam layer.

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