Food

Sweet Sunday: Classic Victoria Sponge

When it comes to cakes, a Victoria sponge is the ultimate classic. It was one of the first things I learned to bake and it remains a firm favourite of mine to this day. There’s something so simple yet irresistible about light golden sponges sandwiched together with fresh cream and a fruity filling.

Today I had some strawberries that needed using up so I heated them in a pan with some sugar and lemon juice to make a gorgeous little compote, bursting with flavour. I’d normally use shop-bought jam in my Victoria sponges but having just tried it with homemade compote, I’ll never look back! Don’t you love it when you find a way to make a favourite dish even better?

cake

 

For the sponges:

8 ounces self-raising flour
8 ounces butter
8 ounces sugar
4 eggs
Splash of vanilla extract
Splash of whole milk

For the filling:

Fruity Jam or Compote
Fresh whipped cream

Method:

Cream the butter and sugar together. Mix in the eggs, one at a time. Stir in the flour until it’s all well combined and then add the milk and vanilla. Divide the mixture evenly between two lined tins and bake in the oven at 180°Celsius for about 16-18 minutes.

Don’t be tempted to open the oven door too early as it may cause the cake to collapse in the middle. When it’s ready, a knife inserted in the centre will come out clean. Leave the cakes to cool. When they’re fully cooled, turn one sponge out on to a plate. Cover with jam/compote and cream. Place the other sponge on top. Finish with a dusting of icing sugar and serve.

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