April 22, 2017 by dgarnett2013
Victoria Sponge: The Violet Bakery Cookbook by Claire Ptak
This is best eaten as soon as possible. Use the recipe for cupcakes too.
Keep the temperature low and cook it slowly. Tart jam in the middle is good: e.g. Red plum jam.
Serves 8 -10: 20cm cake
- 125g unsalted butter, softened, plus more for greasing the tin
- 200g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- ½ tsp salt
- 300g plain flour
- 2 tsp baking powder (levelled)
- 160g whole milk
- 700g (or less) double cream
- jam – at room temperature
- icing sugar, for dusting
Preheat the oven to 150℃.
Butter a deep 20 x 7.5cm cake tin and line with parchment paper.
In the bowl of an electric mixer, cream the very soft butter with the sugar until almost white and fluffy.
Gradually add the eggs, vanilla and salt and mix until fully incorporated.
In a separate bowl, whisk together the flour and baking powder, then add half of it to the butter mixture until just combined.
Add the milk and mix until combined.
Now mix in the remaining flour. Scrape the bottom of the bowl and mix once more. Pour the batter into your prepared tin and smooth the top with a palette knife or spatial.
Bake for about 50 – 60 mins, until the top of the cake springs back to the touch. Allow the cake to cool for 15 – 20 mins, then remove it from the tin and set on a wire rack to cool completely.
Meanwhile, whip your cream to soft peaks and bring your jam to room temperature.
Once the cake has cooled, use a long serrated knife to slice horizontally through the centre of the cake.
Use the loose bottom of a cake tin or tart tin to slide in between the layers and lift off the top layer.
Slide the bottom layer off the cooling rack and on to a serving plate or cake stand.
Spread the bottom layer with a generous amount of jam and then dollop large spoonfuls of whipped cream on top. Smooth the cream a little, then add the top layer of sponge.
Dust with icing sugar and serve.
Made for Lulu’s 17th Birthday.