This week I decided to bake a classic – the Victoria Sponge. A slice of this delicious treat will make a great accompaniment to your afternoon tea!
“The Victoria Sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea.”
– 6 oz Softened Unsalted Butter
– 6 oz Caster Sugar
– 6 oz Self-Raising Flour, Sifted
– 3 Eggs
– Teaspoon Vanilla Essence
– 3 oz Softened Unsalted Butter
– 6 oz Icing Sugar, Sifted (Plus Additional Icing Sugar for decoration)
– Splash of Milk
– Raspberry Jam
1. Grease two sandwich tins and line them with baking paper. Pre-heat your oven to gas mark 4.
2. In a bowl, cream together the butter and sugar until a smooth paste forms which is pale in colour.
3. Gradually sift in the self-raising flour, adding an egg each time.
4. Add in the vanilla essence and give a final stir.
5. Equally divide the mixture between the two sandwich tins and bake in the centre of the oven for 20 to 25 minutes. When the sponge springs back up, the cakes are ready. Alternatively, poke the cakes with a skewer or fork, if there is no mixture on skewer/fork, you know the cakes are ready.
6. Leave the cakes to cool for a while in their tins before removing and transferring to a wire rack.
7. For the buttercream, cream together the butter and icing sugar, adding a splash of milk if the consistency is too thick.
8. On one cake, spread a generous amount of raspberry jam across the base. With the other, spread the buttercream.
9. Sandwich the two cakes together, and decorate with a dusting of icing sugar.
10. Cut and serve with a good ole’ cup of tea.