Classic Victoria Sponge

I was inspired to bake this cake as ‘the boyfriend’ wanted something to remind him of his late grandma.  Apparently she was well known in the family for not being particularly generous with her cake slices; they would flop over when held up!  He asked me to bake her signature cake on the condition that he’d finally be allowed a bigger piece!

I didn’t realise how simple the recipe was, and am glad I now have this delicious party trick in my arsenal.  Enjoy!

200g butter, softened
200g, caster sugar
200g, self-raising flour
1 teaspoon baking powder
1 tablespoon milk
3 large eggs

1 cup whipping cream
A few dollops of your favourite fruit jam

1. Preheat oven to 190°C. Grease or line two 20cm round baking tins.
2. Beat butter and sugar in a mixing bowl until creamy. Gradually add eggs in small additions or one at a time. Add milk and mix until just combined.
3. Fold in flour in 2-3 additions.
4. Fill both baking tins. Bake for 20 minutes or until sponge feels springy. Leave cake to cool in tin.
5. In a clean bowl, beat whipping cream until stiff. Fill sponge with jam and cream. Enjoy!



One thought on “Classic Victoria Sponge

  1. Michael’s grandma (Painswick grandma) would be very pleased at the international renown she is attracting!! Paper thin slices indeed!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s