Desserts
British
BritishVictoria Sponge
The quintessential British afternoon-tea cake of light sponge, jam and cream, in three tiers. Basic is a quick all-in-one bake, while Ultimate uses a creamed method, homemade compote and vanilla bean buttercream.
Vegetarian
Nut-free
Budget version
All-in-one sponge with shop jam and a simple buttercream.
Per serving£0.44
Total cost£3.50
Time40 min
Ingredients for 8
- 200 g self-raising flour
- 200 g baking spread , softened
- 200 g caster sugar
- 4 eggs
- 1 tsp baking powder
- 6 tbsp strawberry jam
- 1 tbsp icing sugar , to dust
Method
- Heat the oven to 170C fan and line two 20cm sandwich tins.
- Tip the flour, spread, sugar, eggs and baking powder into a bowl and beat until smooth.
- Divide between the tins and bake for 25 minutes until risen and springy.
- Cool the sponges completely on a wire rack.
- Sandwich with the strawberry jam and dust the top with icing sugar.
Equipment
- two 20cm sandwich tins
- mixing bowl
- electric whisk
The three ways, side by side
Budget
All-in-one sponge with shop jam and a simple buttercream.
Better
Creamed sponge with good jam and lightly sweetened whipped cream.
Ultimate
Genoise-style creamed sponge, homemade strawberry compote and vanilla bean buttercream.
