Since summer is almost upon us I thought it was suitable to bake a Victoria Sponge Cake! This is probably my favourite cake as it only requires you to throw all the ingredients into one bowl and beat away. Also, the taste is filled with different layers like whipped cream, jam, fruit, and the sponge, the perfect summer dessert! Everything about this cake is so light and airy and I will definitely be making it again this summer!
To make the sponge you will need:
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
All you have to do is add all the ingredients into a bowl and beat until everything has come together and is a cake batter consistency. When you add the flour make sure to start on a low level and then gradually increase it as this will save it from going all over the place! Also, you don’t want to over mix your batter as it will cause the cake to turn out tough.
When your batter is ready, add half of it to one 9 inch greased tin lined with parchment paper and the other half to an identical tin. Then place it in the oven at 350F (190C) for about 20 minutes or until golden brown on top.
Now it’s time for the filling, which let’s be honest, is probably all of our favourite part!
For the filling you will need:
1 cup cream (35%), whipped
raspberries, as many as you want
raspberry jam, as much as you want
Start with the jam first, spreading a thin layer on the bottom sponge. Then add your cream and raspberries. After that’s done, place your second sponge on top and press down on it lightly.
There it is, your classic Victoria sponge cake! Now all you have to do is put the kettle on and make a cup of tea! Enjoy!
Be sure to check out my YouTube video on how to make this! It would also be really great if you could subscribe to our channel and give this video a thumbs up! Thanks!