Victoria Sponge
Quintessential British tea-time cake, two buttery golden sponges sandwiched with raspberry jam and softly whipped cream, dusted with caster sugar.
British
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 180°C (350°F). Grease one 15cm round sandwich tin and line base with parchment. Beat 50g softened butter and 50g caster sugar with electric mixer 3 minutes until pale and fluffy. Beat in 1 egg, adding 1 tbsp flour with the egg. Beat in 0.25 tsp vanilla. Sift in remaining 50g flour, 0.125 tsp baking powder, and pinch of salt. Fold gently with spatula until just combined, then fold in 0.5 tbsp milk.
Bake
Pour batter into prepared tin and level top. Bake at 180°C for 18–20 minutes until golden, springy to touch, and a skewer comes out clean. Cool in tin 5 minutes, then turn out onto a rack and cool completely, about 30 minutes.
Build
While sponge cools completely, whip 50ml chilled double cream with 0.75 tsp icing sugar to soft billowy peaks, stopping just before firm peaks form. Slice the cooled sponge horizontally into two even layers.
Assemble and plate
Place one sponge layer on a serving plate flat-side up. Spread 37g raspberry jam generously to edges, then pile whipped cream on top. Sandwich with second sponge layer flat-side down. Dust top with 0.25 tsp caster sugar and slice into 2 wedges to serve.
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