Tuesday, 20 July 2010


To celebrate my pal's 30th birthday, I indulged him with wedge of his favourite cake, Victoria Sponge. It also happens to be my own absolute number one, ultimate, can't resist temptation. It's something about the light airy vanilla-ness of the sponge combined with the tart yet sugary jam and a good dollop of cream. I ramped up this version by sandwiching homemade cherry jam, from my Uncle's Provence garden, and extra thick clotted cream in between the two sponge slices. We had ours with a pot of earl grey and all professed it to be pretty damn delightful!

Irresistibly Good Victoria Sponge

225g of softened butter

225g caster sugar
4 large eggs

225g self raising flour

1tsp vanilla extract

Splash of milk

Any delicious jam and clotted cream to smear between the slices!

Grease and line two sandwich tins and heat the oven to 180 degrees or Gas Mark 4.

Cream together the sugar and butter until soft and fluffy.

Add the eggs one at a time, while stirring continuously, then add the splash of vanilla.

Sieve in the flour and fold all the mixture together gently. If it seems a little thick, add the splash of milk until you have a batter-like consistency.

Bake for 20-25 mins until lightly browned and the centre is slightly springy.

Leave to cool, then layer with the jam and cream and sprinkle with icing sugar.

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