Bake the perfect Victoria sponge!
Here’s the perfect Victoria sponge recipe from MasterChef contestant and St Christopher’s fundraising volunteer Beverley Joiner.
Holding a cake sale (when we can all safely meet up again) or baking a cake for one of our events when they re-start are great ways to raise some cash for St Christopher’s. Here’s a versatile and delicious recipe from our supporter, Beverley. If you would like to see more of Beverley’s cooking, you can follower her on Instagram @joinerbeverley.
Victoria sponge recipe: makes one large cake
Make sure all the ingredients are at room temperature, so leave them out of the fridge overnight. Set your oven to 180 degrees fan.
You will need 2 x 8 inch sandwich tins, bases lined with greaseproof paper.
4 large eggs, weigh your eggs in their shells. Whatever the eggs weigh, use exactly the same weight of:
- Self-raising flour
- Caster sugar
- Soft butter
- 2 level tsp baking powder
If you wish, you can also add a teaspoon of vanilla essence or half a teaspoonful of vanilla paste to the batter, or the finely grated zest of a lemon or orange.
Cake filling and decoration
- Seedless raspberry jam, or lemon curd or strawberries
- Whipped double cream
- A little caster sugar to sprinkle on top of the baked cake
- Put all the cake ingredients together in a mixing bowl, and using an electric whisk, blend ingredients together
- Divide the batter equally between the two tins and bake at 180 degrees fan, on the middle shelf, for 25 minutes
- Leave in the tins to cool a little, then turn out, peel off the greaseproof paper and cool on a wire rack
- When completely cold, sandwich the two sponges together with plenty of jam or cream and fruit, and then sprinkle the top with caster sugar for a traditional touch.