The Ultimate Victoria Sponge Cake
The Ultimate Victoria Sponge
It was named after Queen Victoria as she used to enjoy a slice with her afternoon tea. It is also known as a Victoria Sandwich Cake, and it is famous for being the cake to test your oven with.
Whitworths Caster Sugar - 200g
Unsalted butter, softened - 200g
Medium eggs - 4
Self-raising flour - 200g
Baking Powder - 1 tsp
Vanilla extract - 1 tsp
Real Fruit Jam - 3 tbsp
Fresh Raspberries or Ripe Strawberries - 100g
Whipping Cream, whipped to a soft peak - 150ml
Whitworths Icing Sugar, for dusting
Preheat oven to 180°C / Gas Mark 4. Grease and line with baking paper 2 x 18cm round cake tins.
Place butter, vanilla and Whitworths Caster Sugar in a large mixing bowl, beat until pale and fluffy.
Beat eggs into the creamed mixture.
Sift flour and baking powder into the bowl and fold in.
Divide between the tins. Bake for 15-20 minutes, until golden.
Cool for 5 minutes, turn out onto a cooking rack.
When cool spread one half with cream and top with red fruit. Spread the other half with jam and sandwich together. Decorate with Whitworths Icing Sugar
For an extra special celebration cake, why not add a few extra berries to the top of the cake and give them an extra dusting of Whitworths Icing Sugar.
Use whatever fruit is in season, or a mixture of red berries is delicious.