Victoria Sponge - best tea-time cake ever!

The classic Victoria sponge is one of the nicest cakes ever invented.  It should be feather-light, filled with home made jam and whipped cream, topped with icing or caster sugar.  Utter simplicity, utter deliciousness!    I don't often make it, but was responding to a challenge... to produce cakes for 80 people for a TA weekend ... so here it is.  This is made with the "all-in-one" method, which works best with a buttery spread instead of pure butter.  If you wanted to make it dairy-free, try using a non-dairy spread, then omit the whipped cream and just have jam.

Victoria Sponge Cake

Traditional Victoria Sponge Cake

4 large fresh eggs

8oz/225g  sieved self raising flour

8oz/225g  caster sugar

8oz/225g buttery spread

1 heaped tsp baking powder

Filling:

½ pint double cream, whipped to soft peaks

approx half a jar of raspberry or strawberry jam (preferably home made!)

Topping:

icing or caster sugar

Preheat oven to 180 deg C, and line two 8” loose bottom sandwich tins with parchment (or spray with a “cake release” agent), and grease the sides.

In a food processor or Kenwood, blend the cake ingredients together and then beat for a couple of minutes until pale and fluffy.   Divide between the tins and cook for 15-25 minutes (depending on the heat of your oven) until risen and golden brown.  To test, they should have come away from the edges slightly, and if you put a (heated) knife or skewer into the middle, it will come out clean.

Tip the cakes out of the tins onto a wire rack and leave to cool.  When cool, spread the jam thickly over one of the cakes, then whip the cream and carefully spread it over the jam.  I allow it to come slightly over the edges - the rustic look is more appealing.  Sandwich the cakes together and dredge the top with icing sugar or caster sugar.  

If you like this recipe, why not let me know how you got on with it?  I'm also on Facebook "Kate's Puddings" and Twitter @katespuddings.  My cookbook is on sale via my website www.katespuddings.co.uk.  This recipe is featured in my cookbook, together with 75 others, many of which will not be appearing on the blog!