Big Cakes: Victoria Sponge

Name: Big Cakes: Victoria Sponge
Yield: Serves 8
Ingredients: 175 g self-raising flour; icing sugar, to dust; 4 tbsp raspberry or strawberry jam; 175 g unsalted butter, softened, plus more for the tin; 150 ml double cream; 1 tsp vanilla extract; 175 g golden caster sugar; 3 eggs, lightly beaten; 1 tsp baking powder

Preparation info

Serves
8

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

This all-in-one method takes no time at all to whip up, is completely fail-safe and gives a delicious buttery sponge.

Ingredients

For the Cake

175 g unsalted butter, softened, plus more for the tin
175 g self-raising flour

Cake
Vegetarian
Baking

Method

Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4.

You can choose to cook this cake either in 1 × 20cm sandwich tin or in 2 × 20cm sandwich tins. Butter the tin or tins, then line the bases with baking parchment. If you use just 1 tin, line the sides with a 7c