This classic cake is a favourite at any afternoon tea.
Also known as the Victorian Sandwich Cake, the Victoria Sponge was named after Queen Victoria, who had a famously sweet tooth. Back in her day it would have just been sandwiched with jam, but somewhere along the line someone added whipped cream.
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Ingredients
Sponge
- 250g unsalted butter, softened + extra for greasing pans
- 1 teaspoon vanilla extract
- 1 cup (220g) CSR caster sugar
- 4 eggs
- 1/3 cup (80ml) milk
- 275g self-raising flour + extra for flouring pans
- 25g cornflour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Filling
- 1/3 cup (110g) raspberry jam (homemade is best!)
- freshly whipped cream
Serve
- icing sugar, to dust
Method
Preheat oven to 180°C (or 160°C fan forced), butter and dust with flour 2 x deep 20cm round tins
Combine and sift the flour, cornflour, baking powder and salt and set aside.
Beat butter, extract and sugar with electric mixer until light and fluffy, around 5 mins.
Beat in eggs one at a time.
Stir in a third of the sifted flour mixture, then half the milk, follow with another third of the flour, the rest of the milk, then finally the last of the flour; stir until mixture is smooth.
Divide mixture evenly between pans, bake about 30 minutes.
Turn cakes out, tops up, onto wire racks covered with a clean tea towel.
Sandwich cakes with jam and cream, then dust the top with icing sugar.
Also read: Roberta’s Apple Tarte Tatin
