Victoria Sponge Cake
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2 ratings
Preparation : 10 min
Cooking : 10 min
Total time : 30 min Rest : 10 min
8 people
225 g of softened butter
225 g of caster sugar
225 g of self-raising flour
4 medium eggs
80 g of strawberry jam
150 g strawberries
25 g of icing sugar to dust
300 ml double cream
RECIPE STEPS
1
Pre-heat the oven to 180 °C.
Weigh the eggs – your butter, flour and sugar should be of equal weight (above measurements are there for a guide), so weigh out accordingly depending on the weight of your eggs.
- 225 g of softened butter
- 225 g of caster sugar
- 225 g of self-raising flour
- 4 medium eggs
2
Fit the main blade and add the flour to the main bowl. Pulse a couple of times to ‘sieve’.
- 225 g of self-raising flour
3
Crack the eggs into a bowl or jug and whisk with a fork before adding to the main bowl.
- 4 medium eggs
4
Add all the other ingredients to the bowl (aside from the icing sugar and strawberries). Remove the stopper from the pusher (to incorporate air) and process for 10 seconds, you may find it helps if you stop once to scrape down the sides of the bowl. Taste to check the consistency, if the mix is still a little grainy process for a further 3-5 seconds. Count carefully - the key is not to over mix.
- 225 g of softened butter
- 225 g of caster sugar
5
Pour the mixture in to two 8inch / 20cm sandwich tins which have been greased and lined with paper on the bottom. Spread the mixture evenly and bake for 20-25 minutes or until risen, golden and firm to the touch. If a skewer comes out clean, they're cooked. Leave to cool in the tin for a few minutes before removing and placing on a wire rack.
6
Meanwhile, prepare your cream for the filling by inserting the whisk attachment in the main bowl and processing until softly whipped (around 3 minutes).
- 300 ml double cream
7
Once the cakes have cooled, spread the jam on one cake, followed by the cream and sandwich the other on top. Dust with icing sugar and dress with fresh strawberries or raspberries to serve (you can stick them to the sponge with a little leftover whipped cream).
- 80 g of strawberry jam
- 150 g strawberries
- 25 g of icing sugar to dust
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