Victoria Sponge is Britain’s most famous dessert for a reason as nothing is better than this creamy jammy cake, and it is incredibly easy to make from scratch.
Jamie Oliver has said he loves his version of this recipe as “it’s so simple to remember” as he makes a Victoria Sponge cake with ingredients you likely already have in your kitchen.
He said: “You can’t beat a classic Victoria sandwich – it’s simple but elegant, and will never fail to please its recipients. Beautiful! ”
It takes less than 10 minutes to prepare before it bakes in the oven for 20 minutes, making this a fun and effortless cake make.
This is a great cake to make now when fresh fruit is starting to become in season and a lot cheaper, which makes it perfect to bake on the weekend when you are craving something sweet to go along with a cup of tea.
Method
1. Preheat the oven to 170C or Gas Mark 3. Grease both sandwich tins and line the bases with baking paper, then lightly dust with flour.
2. In a mixing bowl beat both the butter and sugar together until you have a light and fluffy mixture.
3. One-by-one, crack the eggs into the mixture and mix after adding each egg. Then carefully sift in the flour and fold through the cake batter. Split the vanilla pod in half, scrape out the seeds and add to the mixture.
4. Divide the cake batter evenly between the two tins and then place in the oven to bake for 20 to 25 minutes.
5. When fully risen and golden, take out the oven and leave to cool slightly in the tins, then take out the tins and transfer to a wire rack to cool completely.
6. Grate some lemon into a bowl and then add the icing sugar and double cream. Mix until until you have soft peaks.
7. To assemble the Victorian sponge cake, spread an even layer of jam on the top surface of one of the cakes followed by the lemon cream, filling. Scatter raspberries on the surace and then sandwich the second cake on top.
8. Sprinkle the top of the cake with icing sugar and decorate with any remaining strawberries, then your tasty Victoria sponge is ready to serve.
