Classic Victoria Sponge Cake recipe

This traditional Victoria sponge cake recipe has been around for over one hundred years – and it yields spectacular results every time. Traditionally, sponge cake is filled with strawberry jam and whipped cream, although you can fill it with anything you like – think marmalade, clotted cream, custard, chocolate-nut flavoured spread – anything!

Ingredients:

• 100g sugar
• 100g flour
• 100g margarine
• 2 eggs
• 1 tsp. lemon zest
• 1 tsp. vanilla extract
• 3 tbsp. strawberry jam
• 3 tbsp. whipped cream

Method of Preparation:

1. Grease and line two sandwich tins. Preheat the oven to 190C.

2. Put the sugar and margarine into a large mixing bowl. Beat them together until pale, fluffy and smooth.

3. Add in the eggs, one at a time, stirring well after each addition.

4. Add the lemon zest and vanilla extract and mix well, and then sieve the flour into the wet ingredients. Stir until all of the ingredients combine and you have a smooth cake batter.

5. Pour the cake batter into the prepared tins and put them in the preheated oven for twenty minutes.

6. Once cooked, allow the cakes to cool down completely before spreading one with jam and one with cream. Sandwich the cakes together and cut into slices to serve.

This sponge will serve four adults or between six and eight children. If you’re serving it at a party for a number of people, try jazzing it up a little bit by shaking some icing sugar over the top of the cake. You could also decorate the cake with some slices of fresh strawberry or some small raspberries.

Author: Laura Young

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