Kitchen Of Yum

Victoria sponge is a classic British cake and so easy to make, this recipe does not reinvent the wheel so to speak, the sponge cake is a basic sponge you can find anywhere online. What makes this different is the filling, Gooseberry Jam and Whipped cream.

Ingredients

For the Cake

• 250G Self Raising Flour
• 250G Sugar
• 250G Butter
• 4 Eggs
• 1tsp Vanilla extract
• 1tsp Baking powder

For the filling

• Gooseberry Jam (See our gooseberry jam recipe)
• 300ml Double Cream
• 1tsp Vanilla extract
• 2 ½ tbsp. sugar

Method

1. Pre heat the oven to 170°C Fan / 190°C Electric / Gas 5.
2. Butter two 20cm cake tins and line with baking paper on the bottom.
3. In a large bowl, combine the butter and sugar until smooth, light, and fluffy.
4. Add the eggs 1 at a time until just combined; its ok if it is not fully combined at this point it will come together with flour.
5. Add the vanilla and mix until just combined.
6. In a separate bowl, combine the flour and baking powder then sieve into the wet mixture.
7. Mix well it should look smooth and mousse like.
8. Separate into the two cake tins and spread out to cover the bottom of the tin, the cake doesn’t have to be smooth on top it will smooth out in the oven.
9. Bake for 25 minutes or until golden brown and a skewer comes out clean.
10. Turn onto a cooling rack and leave to cool completely.
11. When the cake has cooled spread one layer with Jam.
12. In a mixing bowl combine the sugar, vanilla and cream, whip until it is spreadable and not runny.
13. Spread the cream on top of the jam and place the final layer on top.