110g/4oz butter (must be at room temperature)
110g/4oz caster sugar
2 large eggs
110g/4oz self-raising flour
jam (to decorate)
icing sugar or caster sugar (to decorate)
- Preheat the oven to 325F/170C/gas mark 3.
- You will also need two 7 inch/18cm sponge tins at least 11/2 inches (4cm) deep, lining a baking tin
- Cream the butter and sugar until pale and fluffy
- In a new bowl, beat the eggs until thoroughly mixed.
- Add the eggs to the mixture a little at a time, beating in between. Take this step slowly as you want to avoid the mixture curdling.
- Using a metal spoon, fold the flour into the mixture. The best way to do this is straight from the sieve. Hold the sieve high above the bowl, and add about quarter of the flour o it. Gently fold it in before adding the next quarter. By the end of this you should have a mixture that has a spoonable texture. If it's too stiff, add a little hot water.
- Divide the mixture equally between the two tins and bake in the centre section of the oven for 25-35 minutes. Don't open the door of the oven unless you really have to - and certainly not until at least 3/4 of the way through the cooking time. testing if a cake is cooked
- Leave them in the tins to cool for a couple of minutes, then, while still warm loosen round the edges of the pan with a palette knife, then turn out onto a wire cooling rack. Peel off the lining paper and let them cool completely.
Traditionally you'd sandwich the two layers together with jam and sprinkle the top with icing sugar but feel free to experiment with any other fillings that you like, you can also use flavourings The observant among you will notice that this is basically the same ingredients as a Madeira cake. Victoria Sponge is supposed to be light, fluffy, and layered with jam. You get this by being very, very careful, ensuring that the mixture never curdles as you add the egg, that you fold, not beat the flour in, and split the mixture between two shallow pans. On the up side, remember that even if you don't get a light and fluffy Victoria sponge, you can just pretend you meant to make a Madeira all along
You can cook this cake all in one tin, rather than two sandwich tins, but it won't be as light and fluffy, and you'll need to cook it for much longer - perhaps as much as 45 minutes.