AFTERNOON TEA WEEK: VICTORIA SPONGE

To celebrate Afternoon Tea Week, we’ve borrowed a recipe from Carr’s Flour to help you make the best Victoria Sponge

 

There’s nothing quite like a Victoria Sponge and frankly, Afternoon Tea Week is just another excuse to scoff one. Not only is it named after our editor (;-), but it’s also delicious, light, easy to make and will put smiles on lots of faces.

Victoria Sponge Sandwich

Makes one cake, 30 minutes prep, 20-25 minutes bake time

Use our easy to follow recipe to create a classic sponge cake. Get creative and fill with different jams or curds and decorate with fruit and icing sugar.

Ingredients

225g Unsalted Butter (softened)
225g Caster Sugar
1 tsp Vanilla Extract
4 Eggs
225g Carr’s Self Raising Flour

For the filling

150g Raspberries
175ml Double Cream (lightly whipped)
Icing Sugar (for dusting)

Method

      1. Lightly grease 2 loose-bottomed 20cm/8″ sandwich tins and line the bases with a double layer of non-stick baking parchment.
      2. Pre-heat the oven to 180ºC (Fan 160ºC, Gas Mark 4).
      3. Place the softened butter, sugar and vanilla extract in a bowl and cream until white and fluffy.
      4. Crack the eggs into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.
      5. Sift half the flour, gently fold into the mixture with a metal spoon and repeat until all the flour is completely incorporated.
      6. Divide the mixture evenly between the lined sandwich tins and level the surface with the back of a wet spoon or plastic spatula.
      7. Bake for about 20-25 minutes, or until well risen and golden. The tops of the cakes should spring back when ready.
      8. Remove from the tins and allow to cool.
      9. Fill with lightly whipped cream and raspberries. Dust the top with icing sugar before enjoying!

 

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