Victoria Sponge Recipe
This delicious Victoria Sponge recipe is the perfect Mother’s Day treat.
Perhaps this is the first cake you made with your mother figure or maybe it’s her favourite cake, whatever the inspiration you can’t go wrong with this easy to follow guide.
Uploaded by Renshaw Baking
- 225 g unsalted butter - softened
- 225 g caster sugar
- 1 tsp vanilla extract
- 4 large eggs
- 200 g self-raising flour
- 25 g cornflour
- 3 tbsp milk
- 4 tbsp raspberry jam
- 142 ml double cream
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Preheat the oven to 180°C/275°F/gas mark 4
Cream the unsalted butter and caster sugar and add the vanilla.
Add the eggs, one at a time, adding a spoonful of self-raising flour between each.
Fold in the rest of the self-raising flour and cornflour and when it is mixed in add a little milk as necessary.
Pour the batter into the two 21cm sandwich tins and bake for about 25 minutes, until a cake skewer comes out clean.
Leave cakes in their tins on a wire rack for 10 minutes.
Turn out on the wire rack and leave to cool completely.
Put one layer on a plate and spread with jam.
Whip the cream until it is thickened but still soft and spread over the jam.
Place the other cake layer on top and sprinkle over a table spoon or so of caster sugar.