The Victoria sponge is flavorful enough that it can be enjoyed comparatively unadorned. Queen Victoria’s cakes, and even those of my childhood, would have been sandwiched only with jam, with a dusting of sugar over the top. Britain’s esteemed Women’s Institute, holder of cake-baking competitions for over a century, insists that only raspberry jam is traditional, but I love to experiment with different flavors, or even use lemon or rhubarb curd.T he preserves are prominent in the cake, so make sure they are the best you can muster. This would be the perfect time to break out that jar of homemade jam you’ve been saving.
INGREDIENTS
- 175 g / 6 oz Self-raising flour
- 1 tsp Baking Powder
- 175 g / 6 oz Butter, softened, plus extra for greasing
- 175 g / 6 oz Golden caster sugar
- 3 eggs
- Icing sugar, for dusting
FILLING
- 3 tbsp Raspberry jam
- 300 ml / 10 fl oz Double cream, whipped
- 16 Fresh strawberries, halved
INSTRUCTION
Preheat the oven to 180’C / 350’F Gas Mark 4. Grease and line the bases of two 20-cm / 8-inch sandwich tins.
Sift the flour and baking powder into a bowl and add the butter, sugar and eggs. Mix together, then beat well until smooth.
Divide the mixture evenly between the prepared tins and smooth the surfaces. Bake in the preheated oven for 25 – 30 minutes, or until well risen and golden brown, and the cakes feel springy when lightly pressed.
Leave to cool in the tins for 5 minutes, then turn out and peel off the lining paper. Transfer to wire racks to cool completely. Sandwich the cakes together with the raspberry jam, whipped double cream and strawberry halves. Dust with icing sugar and serve.
Making & Baking 