Victoria Sponges are always the perfect thing to make for a tea with friends and family. For some reason, you get massive amounts of respect when you bake your own cake (people think you’re doing the ‘undo-able’), and we reckon that this is definitely something you should cash in on, if you’re someone who enjoys baking. “Who me? Yes I just baked that cake which looks like it’s fallen out of the window of a patisserie. No biggie”!
What’s more, one cake goes a long way, so you may even be able to stretch it out over two teas. Well worth the bake.
A little bit of British history on the good old-fashioned British Victoria Sponge: this one’s a simple story to recount. As you’ve probably guessed, the cake is named after Queen Victoria, who favoured the jam and cream cake over any other cake, at teatime. She clearly had good taste, because although people tend to link Victoria Sponges with their grannies and the WI, they’ve stood the test of time for a reason.
We love the Hairy Bikers, so this tried and tested recipe is one of theirs, straight from their website. It’ll go down a TREAT this Jubilee – just try it and see!
Victoria Sponge Cake
Prep time: Less then 30 minutes
Cooking time: 30 minutes to 1 hour
For the cake:
- 250g / 9oz unsalted butter, plus extra for greasing
- 250g / 9oz golden caster sugar
- 4 free-range eggs
- 1 tsp vanilla extract
- 250g / 9oz self-raising flour
For the butter cream:
- 250g / 9oz icing sugar
- 125g / 4oz unsalted butter, softened
- 2 tsp hot water
- 1 tsp ground cinnamon
- 250g / 9oz good raspberry jam
- icing sugar, for dusting
- Preheat the oven to 180C/360F/Gas 4.
- For the cake, grease two 23cm/9in spring-form cake tins and line with baking parchment.
- Whisk the butter and the sugar in a bowl, using an electric whisk, until light and creamy for about five minutes(the mixture should be almost white in colour).
- Add the eggs, one at a time, beating constantly until completely combined before adding the next egg. If the mixture starts to curdle you can rescue it by sprinkling in a tablespoon or so of the flour.
- Add the vanilla extract and fold in the flour.
- Divide the mixture between the two cake tins and place into the oven to bake for 25-30 minutes, or until completely cooked through. Test the cake is cooked by inserting a metal skewer into the centre of the cake. If it comes out clean the cake is cooked.
- Remove from the oven and leave to cool for five minutes, then remove the cakes from the tins and leave to cool on a wire rack.
- Meanwhile, for the butter cream, place the icing sugar, softened butter and hot water into a clean bowl. Mix well until completely combined and creamy.
- Add the cinnamon and mix well.
- To serve, trim the top off one of the cakes to make a level surface.
- Spread the raspberry jam over the top of the levelled cake surface, then cover the jam with a layer of the butter cream.
- Sandwich the second cake on the top and press down lightly.
- Dust the top of the cake with icing sugar and serve in generous slices.