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Traditional Victoria Sponge

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Recipe Summary Traditional Victoria Sponge

This is the traditional recipe for a Victoria sponge cake, a much loved English favorite. Serve with buttercream as in the recipe, or freshly whipped cream. Dust with a layer of confectioners' sugar if desired.

Ingredients | Traditional Andhra Recipes List

1 ⅓ cups self-rising flour

¾ cup white sugar

¾ cup margarine

½ teaspoon vanilla extract

3 eggs

¾ cup confectioners' sugar

¼ cup butter

½ teaspoon vanilla extract

½ cup raspberry jam

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 7-inch cake pans and line with parchment paper.

Sift self-rising flour into a bowl; add sugar, margarine, and 1/2 teaspoon vanilla extract. Crack in eggs. Beat with a wooden spoon or an electric mixer until pale and fluffy. Divide batter between the cake pans; smooth the tops with the back of a spoon.

Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 5 minutes. Invert onto a wire rack to cool completely, about 20 minutes.

Sift confectioners' sugar into a bowl; add butter and 1/2 teaspoon vanilla extract. Beat with an electric mixer until frosting is light and fluffy.

Spread raspberry jam over 1 cake layer. Cover jam with frosting. Place second cake layer on top.

I always use margarine; butter is too heavy.

Substitute strawberry jam for the raspberry jam if preferred.

Eggs can vary a lot in size. For best results, weigh the eggs. They will more than likely weigh over or under 6 ounces. Use equal amounts of flour, sugar, and margarine.

Info | Traditional Andhra Recipes List

prep: 15 mins cook: 30 mins additional: 25 mins total: 1 hr 10 mins Servings: 6 Yield: 1 7-inch layer cake

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