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
Better version
Creamed sponge with good jam and lightly sweetened whipped cream.
Per serving£0.74
Total cost£5.90
Time50 min
Ingredients for 8
- For the sponge
- 200 g unsalted butter , softened
- 200 g golden caster sugar
- 4 eggs , room temperature
- 200 g self-raising flour
- 1 tsp vanilla extract
- To fill
- 6 tbsp good strawberry jam
- 200 ml double cream , whipped
- To finish
- 1 tbsp icing sugar , to dust
Method
- Heat the oven to 170C fan and line two 20cm sandwich tins.
- Cream the butter and sugar until pale and fluffy, then beat in the eggs one at a time with the vanilla.
- Fold in the flour gently, divide between the tins and bake for 25 minutes.
- Cool the sponges fully, then whip the double cream to soft peaks.
- Spread jam over one sponge and cream over the other, then sandwich together.
- Dust the top with icing sugar before serving.
Equipment
- two 20cm sandwich tins
- stand mixer
- balloon 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.
