Rosemary Shrager makes this classic British cake recipe look effortless with an easy to follow step-by-step guide – so treat the family to this freshly baked cake next time you have an hour to spare. This recipe makes 1x 20 cm round cake which will serve around 6-8 people depending on slice size. Dust with icing sugar before serving this sponge. If you’d like to turn this sponge into a dessert we’d recommend serving with single or double cream instead. You could also add a handful of fresh berries like strawberries to serve too. This delicious sponge will take around 1hr to make and bake. The soft sponge and fruity filling makes this sponge extra special.
- 220g soft unsalted butter, plus extra for greasing
- 220g caster sugar
- 4 large eggs
- 220g self-raising fl our
- 6 tbsp raspberry jam
- 1–2 tbsp icing sugar
First prepare two 20cm sandwich tins by greasing them well with butter. Line the base of each tin with a circle of baking parchment cut to fit.
Put the soft butter and the sugar in a large mixing bowl. Beat the butter and sugar together until fluffy and almost white in colour. This is easiest with an electric beater but you can also use a wooden spoon.
Lightly whisk the eggs together in a small jug or bowl. Add to the butter mixture a little at a time, beating constantly.
Now sift in the flour in 3 or 4 additions. Fold in the flour each time with a large metal spoon. Be careful not to knock the air out or the cake will be heavy.
Divide the cake mixture equally between the 2 sandwich tins and level the surface. Place on the middle shelf of an oven preheated to 180°C/Gas Mark 4 and bake for 25–30 minutes, until well risen and golden brown.
To check if the cakes are done, press one gently in the middle with your finger – it should spring back up. If you’re still not sure, insert a skewer in the centre – if it comes out clean, the cake is cooked through.
Remove the cakes from the oven and leave in the tins for 10 minutes. Then run a knife around the edge of each one to loosen it if necessary. Turn out the cakes on to a wire rack. Leave to cool completely. Peel off the baking parchment and put one of the cakes on a serving plate.
Spread the raspberry jam over the top of the cake. Put the other cake on top of the jam. Then sift the icing sugar over the top through a fine sieve.
This Victoria sponge cake will keep up to a week in an airtight container or you can freeze the individual cake bases without the filling on them, to make the cake at a later date.