Have you ever savored the iconic Victoria Sponge Cake? Said to be Queen Victoria's favorite, this cake is filled with jam and cream, is easy to make, and best eaten fresh. CIE’s version is courtesy of a member of a team in England, Kirsty Edwards, who says "No afternoon tea would be complete without it!"
- 1 cup butter (softened)
- 1 cup granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup self-rising flour (sifted)
- Dash milk (if needed)
- Good quality raspberry jam
- 3 oz butter (softened)
- 6 oz powdered sugar (sifted) plus extra for dusting
HOW TO MAKE:
- Pre-heat the oven to 350F or 170C.
- To make the cake, cream the butter and sugar together in a bowl. Add the eggs one at a time and beat well. Add the vanilla extract. Sift the flour and carefully fold into the mixture. It should be a fairly thick dropping consistency. Add a dash of milk to thin if needed.
- Divide the batter into two 8-inch round baking pans and bake for 25-30 minutes until risen, golden brown and springy to touch. The cake should just begin to loosen from the edge of the pan. Insert the tip of a knife and it should come out clean when ready. If it doesn’t, return to the oven for a few more minutes. Leave to cool in the pan for 5 minutes and then turn out onto a wire rack to cool completely.
- To make the icing, mix the softened butter with the powdered sugar, adding a few drops of warm water to thin (you can also use milk or vanilla extract if preferred). Mix together until they are combined into a soft and fluffy butter cream. Once the cake is cool, spread the top of one of the cakes with good quality raspberry jam, and the bottom of the other cake with the butter cream. Sandwich the cakes together and dust the top with powdered sugar.