Making a cake doesn't get simpler than this with 6 ingredients, one bowl and no more than 15 minutes of hands-on time, a Victoria sponge cake tastes deceptively good for the amount of effort that it actually requires.
This sponge cake is so versatile, from pairing it with cream and jam for afternoon tea to using it as a base for a complex creation - it's sturdy, yummy and a definite crowd pleaser. This recipe uses cream and jam as a filling but you can try other flavour frostings such as white chocolate buttercream with fresh raspberries.
You can also make cupcakes from this - just use an ice cream scoop to put the batter in cupcake cases and check them after 20 minutes. This yields 12 cupcakes.
Due to the cream this will need to be kept in the fridge for up to a few days but it's best eaten fresh.
Recipe
Prep time: 10 minutes
Cook time: 25-30 minutes
Serves: 8-10
Ingredients:
For the Cake:
225g Softened Butter
225g Caster Sugar
4 Eggs
1 tsp Vanilla Extract
225g Self-Raising Flour
1/2 tsp Baking Powder
For the Filling:
200ml Double Cream
Fruit Jam (about 120g)
Icing Sugar, to dust
Method:
Preheat the oven to 180°C. Grease and line two cake tins (approx. 18cm diameter) and dust the sides with flour.
To a large mixing bowl add the butter, sugar, eggs and vanilla extract. Sift in the flour and baking powder. Beat with a stand mixer or electric whisk for about 5 minutes, making sure everything has been combined and the mixture is pale and light.
Divide the mixture evenly between the two tins and bake for 25 minutes, or until a skewer inserted into the middle comes out clean. Let the cakes cool in the tins for 10 minutes before transferring to a wire cooling rack.
When the cakes are cool, whisk the cream until it is stiff and forms peaks. Spread the cream evenly over one layer and add the jam on top. You can also pipe the cream if you wanted neater edges! Place the second cake on top and using a sieve dust the top with icing sugar.
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