Classic Victoria Sponge

They will tell you otherwise, but on any afternoon at my in-laws house, something sweet magically appears from the kitchen around 3pm (apparently it’s just when we’re visiting. I like to think it’s a daily occurrence). It’s often Chris’s Victoria Sandwich which he claims needs no recipe, no mention, and no fuss as it just uses the classic 1:1:1 method. It’s a classic for a reason, and makes the perfect slice to accompany a cup of tea whenever that cake craving comes around.

Ingredients

For the cake:

225g butter, plus more for the pans

225g caster sugar

4 eggs

½ tsp vanilla extract (optional)

225g all-purpose flour

2 tsp baking powder

For filling and decoration:

 4 tbsp your favorite berry jam

100g cream (for a fairly excessive amount)

A couple of handfuls of berries (optional)

Icing sugar, for dusting

 Steps

Preheat oven 350F. Grease two 6 inch pans and line the base and sides with parchment.

Cream the butter and sugar together until light and fluffy. Add the eggs one by one. Stir in the flour and baking powder. 

Divide the mixture between the two pans (you can do this by weight or by eye — if weight, it should be roughly 430g per pan). Bake the cakes at 350F for 30-35 minutes until golden brown and springy to the touch. Let them cool in the pans for 10 minutes. Tip them out onto a wire rack to let cool completely. If you want to assemble and eat the cake tomorrow, wrap them in cling film and store at room temp.

If using cream to fill, whip it to medium peaks either in a stand mixer or by hand if you’re feeling strong. If you go too far, add some fresh cream and briefly rewhip. If you’ve gone way too far (as I have the tendency to do), keep going and you’ll get butter.

Put one cake layer on a cake stand. Spread the jam on the cake and sprinkle berries (if using) over the jam. Spread a generous amount of whipped cream on top. Lightly place the other cake layer on top. Sieve over icing sugar. Get the kettle on.