Cranberry and cream sponge
Total time:Plus cooling time
Victoria sponge is a classic and quintessentially British teatime treat. Known for the winning combination of moist sponge, sweet strawberry jam and a billowing layer of cream, it is a baker’s crowning glory. This recipe uses tart cranberries instead of strawberries to add a festive flare. If you can make your own jam, then do, if not a jar of good jam will do. You could even add some orange zest to the whipped cream for an extra Christmassy scent and mix a little cinnamon with the icing sugar to dust on top.
- 225g butter, softened to room temperature
- 225g caster sugar
- 4 medium eggs
- 2tsp vanilla extract
- 225g self-raising flour
- milk, to loosen
- 6tbsp cranberry preserve
- 250ml double cream, whipped
To check if your sponges are cooked, insert a skewer into the middle and it should come out clean. If not, pop back in over for another 5mins.
- Preheat the oven to 180°C/350°F/Gas 4. Grease and line 2 x 18cm cake tins with baking paper.
- In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs and stir in the vanilla extract. Fold in the flour, adding a little extra milk if necessary.
- Divide the mixture between the cake tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden-brown. Remove from the oven and set aside for 5mins, then remove from the tin and peel off the paper. Place onto a wire rack to continue cooling.
- Spread the cranberry preserve on one sponge and whipped cream to the other before sandwiching them together. Dust with icing sugar and cut into slices to serve.