Victoria Sponge Recipe
Of all the cakes I have ever eaten, or ever made, this Victoria Sponge recipe is the one that I always come back to – you just can’t beat a classic! Full of vanilla that is paired with a delicious jam and light and creamy filling.
Ingredients
Sponge
- 250g unsalted butter
- 250g golden caster sugar
- 250g self-raising flour
- 5 medium eggs
- 2tsp vanilla
Jam - 250g frozen raspberries
- 250g Jam sugar
- Zest and juice of 1/2 a lemon
Mascarpone Chantilly - 250g mascarpone
- 300ml cream
- 2tbsp icing sugar
- 2tsp vanilla
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Method
1.Add butter into bowl and cream slightly. Add in your sugar and vanilla then combine until pale, light and fluffy. Give your bowl a scrape to ensure it’s all fully incorporated.
2.Add your eggs in one at a time and combine between each addition. Once you’ve added 3 of the eggs, add 2 heaped spoons of four to avoid it splitting. Continue adding in the eggs and combine fully.
3.Add the remaining flour and mix until it’s only just combined to avoid over mixing. Divide evenly between 2 tins, level and bake for 25-30 mins at 160C or until skewer comes out clean. Once baked allow to cool fully on wire rack.
4.To make the jam add all of the ingredients into a saucepan and place on medium heat until sugar is dissolved. Once dissolved, heat on high until it reaches 105 degrees C. Pour into bowl and allow to cool.
5.Make the mascarpone chantilly add the mascarpone, icing sugar and vanilla into a bowl and mix combine. Add the cream and whisk to soft peaks.
6.To assemble, level bottom sponge and add a layer jam. Avoid the jam getting too close to the edge to stop it falling out. Pipe your Chantilly cream before adding a little more jam and topping with the second sponge.
7.Dust the cake with some icing sugar then slice and enjoy!