Classic Victoria Sponge
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
1
- For the cake
- 1 cup butter
- 1 cup caster sugar
- 4 eggs
- 2 cups self-rising flour
- 1 tsp vanilla extract
- For the filling
- 1 cup seedless Raspberry jam (jelly)
- ⅞ cup cream (48% fat)
- To decorate
- Raspberries
- powdered sugar
Preparation steps
1.
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease 2 x 20cm|8" deep loose-based cake tins and line the bases with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine. Add the flour and vanilla and mix well.
4.
Divide evenly between the tins and bake for 45-50 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
Place one cake upside down.
6.
For the filling: stir the jam to loosen and spread over the inverted cake.
7.
Whisk the cream until thick and spoon on top of the jam.
8.
Place the remaining cake on top and sift over a little icing sugar. Arrange the raspberries on top.
