The perfect summer afternoon tea cake…the Classic Victoria Sponge. This cake is incredibly easy to make with delicious results every time. So named as Queen Victoria enjoyed a slice of this type of cake with her afternoon tea. Why not enjoy some yourself….
Food Mixer (Recommended Bosch MUM46A1)
Joseph Joseph Nest9 Bowls
essential for the perfect victoria sponge. Weigh the 4 eggs. These normally
come to around 200g. It is highly recommended that you then use the same weight
for each the caster sugar, butter and flour. For example if the 4 eggs weigh
210g then use 210g of caster sugar, 210g of butter and 210g of flour in the
especially the butter. Add the butter and caster sugar into a large bowl and
mix this together with a wooden spoon or spatula until it comes together.
and baking powder.
form a smooth cake batter, no need to use an electric mixer, a wooden spoon is
greased and lined.
or until a skewer inserted comes out clean.
out onto a cooling rack to cool completely.
as this will make it a lot easier to mix. Add the butter to a mixing bowl and
mix with a mixer or spatula until it becomes creamy.
spatula slowly combine the icing sugar with the butter. Add the vanilla extract
and mix well.
halves sliding around when you try and slice the cake. If it is too dry and not
coming together add 1tsp of milk at a time until the desired consistency is
top this with the jam. Place on the top half of the cake and dust with icing
sugar to finish off.