My Nanna's Victoria Sponge
You lucky, lucky devils. This recipe might just be the best one yet. Everyone needs a quality Victoria Sponge in their locker and I'm handing you my nanna's recipe - perfect every time!
Great for beginner bakers and children alike, the Victoria Sponge is a Great British Classic and with the Bake Off hitting our screens very soon it felt like the right time to share this delicious treat with you. I've told you all about my amazing nanna before so you already know how epic her food is and this recipe is one of her best! A family favourite and a taste of home for me, I like to eat a large wedge of it with a pot of Yorkshire Tea and maybe an extra dollop of cream.
My Nanna's Victoria Sponge
225g soft butter, plus extra for greasing
225g caster sugar
225g self-raising flour
2 tsp baking powder
4 large eggs
For the filling and topping:
about 4 tbsp raspberry or strawberry jam
lightly whipped cream (optional)
a little caster sugar
Preheat the oven to 180°C/fan 170°C/gas mark 4. Cut 2 greaseproof paper circles, grease 2 x 20cm/8in sandwich tins with butter and put the circles inside. Grease the circles.
Place the butter in a large mixing bowl, then add the caster sugar, self-raising flour and baking powder. Crack the eggs one at a time and then add to the bowl. Using a wooden spoon (if you're old school like my nan!) or an electric mixer on slow speed, beat for 2 minutes until smooth. The mixture will be soft enough to drop off the spoon/beaters when you lift them up. Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula.
Place in the oven and bake for 20-30 minutes. The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about 2 minutes; loosen the edges with a knife. Push the cased out of the tins on their bases, invert them and remove the bases. Cool the cakes completely the right way up on a wire rack.
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up and sprinkle over the caster sugar.
Great for beginner bakers and children alike, the Victoria Sponge is a Great British Classic and with the Bake Off hitting our screens very soon it felt like the right time to share this delicious treat with you. I've told you all about my amazing nanna before so you already know how epic her food is and this recipe is one of her best! A family favourite and a taste of home for me, I like to eat a large wedge of it with a pot of Yorkshire Tea and maybe an extra dollop of cream.
My Nanna's Victoria Sponge
225g soft butter, plus extra for greasing
225g caster sugar
225g self-raising flour
2 tsp baking powder
4 large eggs
For the filling and topping:
about 4 tbsp raspberry or strawberry jam
lightly whipped cream (optional)
a little caster sugar
Preheat the oven to 180°C/fan 170°C/gas mark 4. Cut 2 greaseproof paper circles, grease 2 x 20cm/8in sandwich tins with butter and put the circles inside. Grease the circles.
Place the butter in a large mixing bowl, then add the caster sugar, self-raising flour and baking powder. Crack the eggs one at a time and then add to the bowl. Using a wooden spoon (if you're old school like my nan!) or an electric mixer on slow speed, beat for 2 minutes until smooth. The mixture will be soft enough to drop off the spoon/beaters when you lift them up. Divide the mixture equally between the prepared tins and level the surfaces with a palette knife or spatula.
Place in the oven and bake for 20-30 minutes. The cakes are ready when they are risen and pale golden. The tops should spring back when lightly pressed. Cool for about 2 minutes; loosen the edges with a knife. Push the cased out of the tins on their bases, invert them and remove the bases. Cool the cakes completely the right way up on a wire rack.
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up and sprinkle over the caster sugar.
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