Victoria Sponge

For a tea time treat today, I made Victoria Sponge with strawberry jam as the filling. Sometimes one just craves for a good old fashion butter sponge cake and the Victoria Sponge was the answer to my craving .  I am enjoying a slice now – heaven!



220g butter, softened, * if butter is unsalted (preferably, do put in a pinch of salt to the flour)
220g caster sugar, 
4 medium eggs, lightly beaten
250g self-raising flour
1 tsp of vanilla essense (or grate peel of 1 lemon + 1tsp of lemon juice)
2 tbp milk *
3 tbp of sour cream OR thickened cream (panna per cucinare) *
1/2 cup strawberry jam
extra castor sugar to sprinkle ontop

* optional although I would highly recommend the sourcream.

  1. Preheat your oven to 180°C,  grease two 20cm-diameter sponge tins and line the bottom with parchment paper.
  2. Cream  the fat and sugar together until light and fluffy. It’s important to beat the butter and sugar well, as this incorporates lots of air which makes the cake light. Begin with very soft butter, add the sugar and beat with an electric whisk for 2 minutes, until fluffy and pale. Add in the vanilla or lemon peel/juice.
  3. Now add the slightly beaten eggs, gradually : 1 -2 spoons at a time alternating with spoonful of flour, beat until completely incorporated – in order we do not have the butter/sugar and egg mixture curdling.
  4. Add the remaining flour and fold in with a large metal spoon. Add milk & cream – mix them in well.
  5. Divide the mixture between the two greased cake tins, smoothing the tops. Put in the oven – preferably on the same shelf – and bake for 20 minutes. The cakes should look well-risen and golden brown, and should have pulled away slightly from the sides of their tins. The cakes are done, when the wooden skewer comes out clean with few dry crumbs attached only. If  it is sticky, bake for 5 minutes more, then repeat the test.
  6. After 10 minutes cooling in the tin, turn the cakes out on to a wire rack . Put the smoothest-looking cake right side up (this will be the top of the finished cake) and the other upside down, so its domed top flattens slightly. Leave to cool completely.
  7. Spread jam over the base sponge, put the second one on top, and sprinkle with caster sugar.


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