FOOD FRIDAY - VICTORIA SPONGE

“A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.” - Ludwig Erhard

For Food Friday, a traditional British recipe that my grandmother used to make often. She had an English friend who gave her the recipe, which was then passed down to my mother. This is called Victoria Sponge after Queen Victoria, who was known to enjoy a slice of the sponge cake with her afternoon tea.

Victoria Sponge Cake

Ingredients for Cake:

200g softened unsalted butter

200g caster sugar

1 tsp vanilla extract

4 large eggs

200g self-raising flour

6 tbsp raspberry jam

250ml thickened cream, whipped

For Butter Icing:

250g unsalted butter, cubed, at room temperature

450g (3 cups) pure icing sugar, sifted

60ml (1/4 cup) milk at room temperature

Optional – fresh berries for decoration

Method

Heat oven to 180˚C. Grease and flour 2 x 20cm sandwich tins.

Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well.

Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.

Spread the jam onto one cake and top with the cream. Sandwich the cakes together.

For the butter icing, place the butter in a large mixing bowl. Use an electric beater to beat for 2 minutes or until very light and fluffy.

Gradually add the icing sugar and beat until the mixture is very pale and fluffy. Gradually add the milk and beat until smooth and well combined.

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