A slice of this Victoria sponge, made with real Cornish clotted cream is perfect with a cup of tea and we’ve got a chocolate version too! This rich, clotted cream works wonders with the soft, buttery vanilla sponge. This recipe serves 8-10 people and takes 45 mins to prepare and bake. This cake is best served and eaten on the day its made. Any leftovers should be stored in the fridge due to the fresh cream. Eat within 1-2 days of making – the longer the sponge is left in the fridge, the drier it will get.
- For a Victoria sponge:
- 200g (8oz) butter
- 200g (8oz) caster sugar
- 4 medium eggs
- 1tsp vanilla essence
- 200g (8oz) self-raising flour, sifted
- For a chocolate sponge:
- 150g (6oz) self-raising flour, sifted
- 50g (2oz) of cocoa
- For the filling:
- 453g (1lb) Cornish clotted cream
- Raspberry or strawberry jam
- Raspberries for decoration
Preheat the oven to 180ºC (350ºF, gas mark 4). Brush two shallow, 18cm/7″ round sandwich tins with melted butter, or oil. Dust the tins lightly with flour and shake off the excess.
Beat the butter and the sugar until light and creamy. Beat the eggs and add vanilla essence. Gradually add to the butter mixture, putting in a tablespoon of the flour to prevent the mixture curdling.
Fold in the remaining flour. Spread the mixture evenly into the prepared tins. Bake for 20 mins or until the sponges are lightly golden and shrink from the sides of the tines. Leave the sponges in the tin for 5 mins before transferring onto a wire rack to cool.
Gently spread half of the raspberry jam on top of one of the sponges and top it with Cornish clotted cream. Gently place the second sponge on top and spread with the remainder of the clotted cream.
Decorate the top of the cream with the raspberries and serve.
<strong>Top tip:</strong> If you can, buy organic and/or free-range eggs as the quality of the eggs affects the cake's flavour and texture.