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.
225g Unsalted Butter (softened)
225g Caster Sugar
1 tsp Vanilla Extract
225g Carr’s Self Raising Flour
For the filling
175ml Double Cream (lightly whipped)
Icing Sugar (for dusting)
- Lightly grease 2 loose-bottomed 20cm/8″ sandwich tins and line the bases with a double layer of non-stick baking parchment.
- Pre-heat the oven to 180ºC (Fan 160ºC, Gas Mark 4).
- Place the softened butter, sugar and vanilla extract in a bowl and cream until white and fluffy.
- Crack the eggs into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.
- Sift half the flour, gently fold into the mixture with a metal spoon and repeat until all the flour is completely incorporated.
- Divide the mixture evenly between the lined sandwich tins and level the surface with the back of a wet spoon or plastic spatula.
- Bake for about 20-25 minutes, or until well risen and golden. The tops of the cakes should spring back when ready.
- Remove from the tins and allow to cool.
- Fill with lightly whipped cream and raspberries. Dust the top with icing sugar before enjoying!