Whether you’re enjoying a day out at the Royal Ascot or cheering on England during the World Cup, there is something about this summer that is bringing out a sense of British pride.
What better way to celebrate than with a true household favourite – a Victoria Sponge.
Here’s how to bake your own at home, a simple pleasure that has stood the test of time.
Victorian sponge cake
Ingredients
- 175g caster sugar, plus extra for dusting
- 175g soft margarine or butter
- Three eggs
- 175g self-raising flour
- Four tbsp seedless raspberry jam
Method
- Preheat the oven
Set your oven to 180°C (160°C fan or gas mark 4). - Prepare your tins
Grease two 20cm sandwich tins and line the bases with non-stick baking paper. - Cream the butter and sugar
In a mixing bowl, beat together the margarine or butter and caster sugar on a low setting until combined. Increase the speed and continue to beat until the mixture becomes light and fluffy (this can take up to five minutes). - Add the eggs
Add the eggs one at a time, beating well after each addition. To help prevent the mixture from curdling, add a teaspoon of the flour with each egg. - Fold in the flour
Sift the remaining flour over the mixture. Gently fold it in using a spatula or wooden spoon, taking care not to knock out too much air. You’re aiming for a smooth, airy batter. - Divide and smooth
Spoon the mixture evenly between the two prepared tins and smooth the tops with the back of a spoon or spatula. - Bake
Place both tins on the middle shelf of the oven. Bake for 20–30 minutes, or until the cakes are golden, risen and spring back when gently pressed. A skewer inserted into the centre should come out clean. - Cool
Allow the cakes to cool in their tins for five minutes, then run a knife around the edges and turn them out onto a wire rack. Peel away the baking paper and leave to cool completely. - Assemble the cake
Once cool, place one sponge on a serving plate. If the top is domed, you can trim it to level. Spread with raspberry jam, then gently place the second sponge on top. - Finish and serve
Dust the top with a little caster sugar, slice and serve. Best enjoyed with tea, or perhaps a view of the river!