http://www.jamieshomecookingskills.com/recipe.php?title=classic-victoria-sponge-with-all-the-trimmings
Ingredients
- for the sponge
- • 225g unsalted butter, at room
temperature, plus extra for greasing
- • 225g self-raising flour, sifted,
plus extra for dusting
- • 225g caster sugar
- • 4 large eggs, preferably
free-range or organic
- • 1 lemon
- for the filling
- • 250g fresh strawberries
- • 1 vanilla pod
- • 150g good-quality strawberry jam
- • 150ml double cream
- • 1 tablespoon caster sugar
- • icing sugar, for dusting
This is a classic cake recipe that is perfect for birthdays,
special occasions or simply for afternoon tea. I've used strawberry jam and
fresh strawberries because I love the taste, but feel free to use raspberries
or blackberries instead, or even a mixture of all three.
• Preheat
the oven to 180ºC/350ºF/gas 4
• Grease the bottom and sides of two 20cm sandwich cake tins with butter
• Line the base of each tin with greaseproof paper, then dust the sides lightly with flour
• Grease the bottom and sides of two 20cm sandwich cake tins with butter
• Line the base of each tin with greaseproof paper, then dust the sides lightly with flour
• You can
make your sponge like this (by hand), or in a food processor
• Beat the butter and sugar together with a wooden spoon, until very light and fluffy
• Add the eggs one at a time, beating each one in well before you add the next
• Beat the butter and sugar together with a wooden spoon, until very light and fluffy
• Add the eggs one at a time, beating each one in well before you add the next
• Sift in
the flour
• Finely grate over the lemon zest then fold it into the mixture (halve the lemon and save it for later)
• Finely grate over the lemon zest then fold it into the mixture (halve the lemon and save it for later)
• Divide
the cake mix into the prepared tins and spread it out using a spatula
• Bake in the hot oven for around 20 minutes, or until lightly golden brown and risen
• You can check to see if the cake is cooked by sticking a cocktail stick or skewer right into the middle of the sponge
• Bake in the hot oven for around 20 minutes, or until lightly golden brown and risen
• You can check to see if the cake is cooked by sticking a cocktail stick or skewer right into the middle of the sponge
• Remove
it after 5 seconds and if it comes out clean the cake’s cooked; if slightly
sticky it needs a bit longer, so put it back into the oven
• Allow the cakes to cool slightly in the tins, then carefully turn them out on to a rack to cool completely
• Allow the cakes to cool slightly in the tins, then carefully turn them out on to a rack to cool completely
• Hull
and slice your strawberries
• Carefully score the vanilla pod lengthways and scrape out all of the seeds
• Gently warm the jam in a pan over a low heat
• Carefully score the vanilla pod lengthways and scrape out all of the seeds
• Gently warm the jam in a pan over a low heat
• Remove
from the heat and stir in your sliced strawberries
• Add the cream to a bowl with the sugar and vanilla seeds, and squeeze in the juice from your zested lemon
• Whip until you have nice soft peaks
• Add the cream to a bowl with the sugar and vanilla seeds, and squeeze in the juice from your zested lemon
• Whip until you have nice soft peaks
• Pick
the least attractive sponge to go on the bottom and put it in the middle of
your serving platter or cake plate
• If it’s a little rounded on top, simply trim and flatten it off by using a sharp knife and rotating the plate and sponge as you cut
• If it’s a little rounded on top, simply trim and flatten it off by using a sharp knife and rotating the plate and sponge as you cut
• Smear
over the jam and strawberries, then spread the sweetened cream over the top
• Place the second cake, with the pretty side facing up, on top and dust it with icing sugar
• Place the second cake, with the pretty side facing up, on top and dust it with icing sugar
