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
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.
Top tip for making Cranberry and cream sponge
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.