Victoria Sponge
A light sponge cake, filled with sweet jam and topped with a dusting of sugar, this classic Victoria Sponge is a timeless teatime favourite.
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Servings: 8
EQUIPMENT
INGREDIENTS
- 225 g Margarine (softened)
- 225 g Caster Sugar (Superfine Sugar)
- 225 g Self-raising flour
- 4 Free-range Eggs
- Seedless Jam (Seedless Jelly) (raspberry or strawberry)
INSTRUCTIONS
- Pre-heat your oven to 170°c (150°c for fan-assisted oven, Gas Mark 4 or 325°F). Grease and line two 18cm (7 inch) sandwich tins with greaseproof paper. Set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy.
- Add the eggs one at time, ensuring each is mixed through before adding the next.
- Sift in the flour and gently fold to create a batter.
- Transfer the batter to your pre-lined tins and bake in your pre-heated oven for 20-30 minutes until risen, golden and a skewer inserted comes out clean.
- Leave to cool in the tins for a few minutes before transferring to a wire rack to cool completely
- Once cool, sandwich the sponges with jam (& buttercream if desired). Top with a generous sprinkling of caster sugar.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
If you wish to use buttercream, mix 300g of icing sugar with 150g of softened butter until light and fluffy.
You can also increase the quantities (maintaining a 2:1 ratio) to make extra buttercream for crumb coating the cake before covering with fondant icing.
You can also increase the quantities (maintaining a 2:1 ratio) to make extra buttercream for crumb coating the cake before covering with fondant icing.
- See the Ingredients section above for full explanations on each ingredient and possible substitutions.
- See the Top Tips section above for more tips for the perfect Victoria Sponge.
- Victoria Sponge Loaf should be stored in an airtight container, and will keep for about 1 week.
- You can freeze Victoria Sponge, ideally before you jam the sponges together. Tightly wrap your Victoria sponges in cling film and then again in tin foil. To defrost, remove from the freezer and allow to warm to room temperature before eating. Do not re-freeze once defrosted, and do not leave in your freezer for more than 3 months to avoid freezer-burn.
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