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Summer berry Victoria sponge

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Essentials magazine summer berry Victoria sponge
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

 

Essentials recipe Triple tested: Mmm…. this updated classic is so more-ish, with its creamy custard and berry filling – you’ll be very popular if you bring it to the table! Brought to you by Essentials magazine

Ingredients

  • 225g butter, softened
  • 225g caster sugar
  • 4 large free-range eggs, beaten
  • 225g self-raising flour

For the filling

  • 200ml ready-made fresh vanilla custard
  • 200ml double cream, softly whipped
  • 250g berry compote
  • Icing sugar, to dust

Nutritional information

Each portion contains:

  • Calories423
    21%
  • Fat28.0g
    40%
  • Saturates16.0g
    80%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

More Info

That's goodtoknow

cartoon image of chef

If you don't have two sandwich tins, bake in one large cake tin for a bit longer.

Method

  1. Heat the oven to Mark 4/180°C. Grease and line the base of 2x20cm sandwich tins. Using an electric whisk, cream the butter and sugar together until pale and fluffy.
  2. Beat in the eggs, a little at a time, adding a spoonful of flour if the mixture begins to curdle.
  3. Sift in a quarter of the flour and fold in with a metal spoon. Gradually fold in the rest - the mixture should drop off the spoon easily. Add 1tbsp boiling water to loosen if necessary.
  4. Spoon into the tin. Bake on the middle shelf for 20-25 mins. The cakes should be springy and a skewer inserted into the middle should come out clean. Cool for a few mins, then transfer to a wire rack until completely cool. Put one of the cakes onto a cake stand.
  5. Combine the custard with the cream. Spread compote over the bottom half of the cake and top with the custard mixture. Replace the top of the cake and dust with icing sugar.

Average rating

  • 4
(8 ratings)

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Your comments

GTK Recipes ed

Hi Neil, Thanks for your comment. I think there's quite a debate about this! You are correct that a true, "classic" Victoria Sponge should only use raspberry jam (as Mrs Beeton's 1861 recipe in her Book Of Household Management advises). However, the recipe above is a modern, summer berry version and not the traditional one. Most sponge cakes made with jam and cream use Victoria in the title to distinguish themselves from other sponge cakes like chocolate.

Neil Mardon

I'm sorry but you've got it wrong! A Victoria Sponge has a filling of raspberry jam only, if you use another flavour of jam or fruits and or a cream filling you then have a general sponge cake! you can't mess with the classics!!

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