Victoria sponge cake

Recipe by: Magimix

★ ★ ★ ★ ★ ☆ 11 ratings

Preparation : 15 min

Cooking : 20 min

Total time : 35 min

Rest : 0 min

Equipment

2 cake tins (18cm)

8 people

225 g of self-raising flour

1 sachet of baking powder (11 g)

225 g of unsalted butter

4 medium size eggs

225 g of caster sugar

100 g of strawberry jam

0.5 L of double cream

60 g of icing sugar

Associated products

COOK EXPERT

Chef's tip

You can fill your cake with red berries and / or replace the whipped cream with a buttercream. You can also replace the strawberry jam with a jam of your choice.

RECIPE STEPS

Heat the oven to 180°C.

Butter two 18cm cake tins and line the bottom with baking paper.

Put all of the ingredients into the metal bowl and run the program. Run for 10-15 seconds, press Stop, scrape down excess flour and restart for a further 5 seconds.

225 g of self-raising flour
1 sachet of baking powder (11 g)
225 g of unsalted butter
4 medium size eggs
225 g of caster sugar

Pastry/Cake | 01:30 / 12 /

Evenly divide the cake batter between the cake tins. Bake for 20 to 25 minutes.

Check the cakes are done with a cake tester or knife: it should come out clean. Let the cakes cool on a rack.

Refrigerate the cream and the whisk for at least 30 minutes before using.

0.5 L of double cream

Cool the metal bowl by placing a few ice cubes in it and running the program.

Crushed ice | 01:00 / Auto /

Empty it and then wipe it thoroughly.

Fit the whisk in the metal bowl. Add the cream and icing sugar. Remove the cap from the lid and run the program.

0.5 L of double cream
60 g of icing sugar

Expert | 02:30 / 7 / __°C

Depending on the type and temperature of cream used, it might be necessary to restart the program. Watch carefully so that the cream does not become butter. If necessary, rerun the program.

Expert | 01:30 / 7 / __°C

The cream is whipped when traces of the whisk start to appear on the surface.

Spread the jam on the top of one cake and cover with a layer of the whipped cream.