Victoria Sponge
Classic sponge cake with jam and cream.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare the tins: Preheat the oven to 190°C (375°F). Grease and line the bases of two 20cm (8-inch) sandwich cake tins with baking parchment.
- 2
Cream the mixture: In a large bowl, beat the incredibly soft butter and caster sugar together with an electric hand whisk for at least 3-5 minutes until very pale, light, and fluffy.
- 3
Add the eggs: Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of the flour.
- 4
Fold in the dry ingredients: Sift the flour and baking powder into the bowl. Using a large metal spoon, gently fold the flour into the batter. Stir in the milk until the batter falls off the spoon in a soft dollop (dropping consistency).
- 5
Bake: Divide the mixture evenly between the two tins and level the tops. Bake for 20-22 minutes until golden brown and springing back when pressed gently in the center. Cool completely on a wire rack.
- 6
Assemble: Place one cake upside down on a serving plate. Spread generously with the jam, then spread the whipped double cream over the jam. Top with the second cake, dust lightly with icing sugar or caster sugar, and serve.
Plan it in Listahan
Add Victoria Sponge to your week, check it against your household's allergens, and build the shopping list automatically.