Authentic Victoria Sponge
Rich, traditional Victoria Sponge filled with Raspberry Jam!
"Great recipe. Absolutely loved it. Made a second batch and substituted 25g of butter for 25ml of olive oil again perfect. This is now the base for all my sponge cakes" - JebbyYield: 12 Ready in 40 minutes
Cuisine: DessertMain Ingredient: ...love
92% would make again (reviews)
221
people favorited
87 people trying soon
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Notes Authentic Victoria Sponge Preparation
- Sieve the flour through into a mixing bowl and then add the sugar, baking powder and eggs!
- Cut the butter into lots of small pieces or slighlty melt (to make mixing easier)!
- Then mix the ingredients but NOT to a paste - you don't need to worry about breaking all the butter down!
- Line 2 tins with non-stick paper and butter and spread the mix evenly throughout and cook for 25 mins at 180 degrees celcius on the middle shelf!
- Allow the cakes halves to cool but place the tins on top to retain the moisture!
- Jam one layer and then sprinkle icing sugar through a sieve on the top of the cake!
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Authentic Victoria Sponge Reviews
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Great recipe. Absolutely loved it. Made a second batch and substituted 25g of butter for 25ml of olive oil again perfect. This is now the base for all my sponge cakes
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NOt too shabby!
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Tried this and loved it maybe enough for two cakes :) will be using this sponge mixture again maybe with lemon zest in the mix
Cheers
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Do we have to beat the eggs too? Please clarify. Thanks.
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Great cake and easy to do.
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What size tins should you use please?
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What size tins should you use please?
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Great recipe thanks the family adored the fluffiness of the cake, I put in strawberry jam instead of raspberry and I also added whipped double cream.
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This is a good mix to use ,my 12 year old makes great cakes with this . Also good when coco is added
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This was a perfect sponge tasted amazine and so light and fluffy
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Important to check the cakes before pulling from oven - must be soft but firm enough so that you don't pierce the cake! [I posted this recipe.]
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