Name: Victoria Sponge
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Makes one 20 cm (8 in) cake
Cuisine: United Kingdom
Ingredients: A little icing (confectioners) sugar to dust; 225 g (8 oz) seedless raspberry jam; 1 tsp vanilla bean paste or the seeds from inside 1 vanilla pod; 250 g (9 oz) caster (superfine) sugar; 250 g (9 oz) very soft butter, plus a little extra for greasing; 1 tsp vanilla extract; 4 eggs, large; 250 g (9 oz) self-raising (-rising) flour; 200 ml (7 fl oz) double (heavy) cream; 2 tbsp milk; 2 tbsp icing (confectioners) sugar

Preparation info

Makes
one
20 cm cake

Difficulty
Medium
Ready in
55 min

Appears in

The Pink Whisk Guide to Cake Making

By Ruth Clemens

Published 2013

About

The perfect Victoria sponge seems to be the holy grail of baking – if you can achieve a well-risen, golden, fluffy sponge you can conquer anything! There are a couple of tricks to help you on the way: the creaming of the butter and sugar and good-quality tins. Follow the steps and you’ll soon be the grand master of fabulous sponge cakes.