Victoria Sponge Cake
A fluffy sponge filled with homemade jam, this Victoria sponge cake is great for your next afternoon tea party or gathering!
Ingredients
- 4 oz unsalted butter 110g
- 6 oz self raising flour 175g see note 1
- 4 oz sugar 110g see note 2
- 4 tablespoon milk whole milk
- 2 eggs
- 1 teaspoon vanilla essence
- raspberry jam good quality
- icing sugar to dust
Instructions
- Preheat oven to 355F/180C.
- Sift flour and sugar into a large bowl.
- Place butter in a small saucepan and heat over low heat until butter is melted.
- Add butter, milk, eggs and vanilla to flour and sugar mixture.
- Stir with a wooden spoon until well combined.
- Pour into a square baking dish lined with parchment paper (note 3)
- Bake 30 -35 minutes, or until golden brown.
- Poke the middle with a sharp knife, if it comes out clean the cake will be cooked.
- Cool on a wire rack.
- Once cooled, cut the cake in half using a sharp knife.
- Evenly spread raspberry jam over bottom layer of cake, making sure it comes out to the edges without over flowing.
- Place top half of cake on jammed half.
- Dust with sifted icing sugar and serve.
Notes
note 1 - if you don't have self-raising flour, add 2 teaspoons of baking powder to 6oz of all purpose flour and that should aid the cake in rising.
note 2 - if you're in Australia, caster sugar is best. In America, regular granulated sugar is fine.
note 3 - I use a square 8inch square glass pyrex dish and just roughly place parchment paper in it to line it. It's much easier. If you wanted a fully spuare cake, I'd cut out paper for the bottom and the sides and grease the pan to make it stick.