WHY IS A VICTORIA SPONGE CALLED A VICTORIA SPONGE?
What may seem like a ‘simple’ sponge cake, actually has a rich and rather royal history, having once been on the cutting edge of baking with its inclusion of baking powder and now constantly evolving with uses of different jams, creams and baking methods. The cake has gone on to inspire creations and variations around the world, forever winning a place in hearts globally.
WANT TO MAKE ONE YOURSELF?
FOLLOW THIS SIMPLE RECIPE TO HAVE ONE IN AN HOUR
PREP TIME:40 Minutes
COOK TIME:20 Minutes
200g Caster Sugar
200g Softened Butter
4 Eggs, Beaten
200g Self – Raising Flour
1 Tsp Baking Powder
2 Tbsp Milk
INGREDIENTS FOR THE FILLING:
100g Butter, Softened
140g Icing Sugar, Sifted
Drop of Vanilla Extract
Half a 340g Jar of Jam
Icing Sugar, to decorate
STEP 1 - Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
STEP 2 - In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-rising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
STEP 3 - Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
STEP 4 - Bake for about 20 mins until golden and the cake springs back when pressed.
STEP 5 - Turn onto a cooling rack and leave to cool completely.
STEP 6 - To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
STEP 7 - Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
STEP 8- Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.