Victoria Sponge Cake
The Victoria Sponge Cake should be light and fluffy. Perfect with Afternoon Tea!
  Serves:  12       Print   FavoriteLoading Add to My Favourites
Ingredients
  • 250 g (9 oz) self-raising flour
  • 250 g (9 oz) caster (superfine) sugar
  • 250 g (9 oz) margarine or butter at room temperature
  • 5 medium or large eggs
  • 2½ tsp baking powder
  • Icing sugar for dusting
For the filling
  • Strawberry or raspberry jam
  • 284 ml (10 fl oz) whipping cream
Instructions
  1. Beat together the margarine and sugar until the mix is creamy and fluffy.
  2. Beat the eggs one at a time into the mixture.
  3. When all the eggs have been added, sift in the flour and baking powder. Beat until smooth.
  4. Grease two 8″ (20 cm) sandwich tins and cover the base of each tin with baking paper. Pour half of the mixture into each of the sandwich tins and bake in the oven at 170°C for 30-40 minutes.
  5. Remove from the oven and allow to cool for a couple of minutes before removing them from their tins. Then allow to cool completely.
  6. Spread a layer of jam on one half of the cake. Whip the cream until stiff and spread onto the cake. Place the other half of the cake on top and dust with icing sugar.
Titli's Tips
There are a few important points to help make your sponge light and fluffy:

- Use both self-raising flour AND baking powder to get the lightness

- Beat the margarine and sugar together really well to incorporate lots of air into the mixture.

- Sift in the flour from at least 30 cm above the mixture to help aerate the flour.

- Keep the oven door closed during baking. A rush of cold air into the oven could make your sponge collapse!

You can also use buttercream for the filling instead of fresh cream if you prefer.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 393 19%
Calories from Fat 208
Total Fat 23.2g 35%
Saturated Fat 16.9g 84%
Unsaturated Fat 15.2g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 42.4g 14%
Dietary Fibre 0.7g 2%
Sugars 24.2g
Protein 4.9g 9%
Cholesterol 84.6mgs 28%
Percent Daily Values based on a 2,000 calorie diet.