Guest Post – A Classic Victoria Sponge Cake To Celebrate The New Year

New Year’s Eve is one of the most celebrated occasions in the calendar year. We all want to enjoy the ushering of the new year with energy and happiness as well as wish to have special and unforgettable memories. Sweets and cakes are favourites on most dinner tables. If you are a cake lover then nothing can be more delicious than a beautiful cake.

There are huge varieties of cake recipes that you can try at home. Nowadays, it is especially easy to bake cakes since the ingredients and recipes are easily available. Baking is all about proportion and precision and so the recipe plays the most important role in making a delicious cake. Selecting the right ingredients, using the right quantity of ingredients and knowing the correct duration of cooking all are the critical elements to turning out a cake successfully.

The Victoria Sponge is a classic and it is fairly simple even if you are a first time baker. It is a celebratory double layer sponge cake, filled with a layer of strawberry jam or freshly sliced strawberries and whipped cream. As you may have guessed, it named after Queen Victoria since she enjoyed a slice of this light sponge cake with her afternoon tea and snacks.

This easy and delicious recipe for the classic Victoria Sponge comes from Isabella of Bread and Honey Events. A marketing manager in event catering in London, Isabella is a food lover who likes nothing better than reading about various delicacies from around the world and testing recipes with her chefs.

Victoria Sponge

Isabella

A timeless classic, Victoria Sponge filled with strawberry jam

5 from 1 vote

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Prep Time 15

Cook Time 25

Total Time 40

Servings 6

Ingredients

4 free-range eggs
225 g caster sugar plus a little extra for dusting
1 tbsp baking powder
225 g self-raising flour
225 g plus a little extra softened butter or baking spread
Good quality strawberry jam
Double cream to serve

Instructions

Preheat the oven to 180°C. Use a part of a baking paper to rub butter or baking spread around the inside of tins. Make sure the base and sides are lightly coated. Next, line the center of the tins with baking paper.
Then, break your eggs into a large mixing bowl and add the mentioned amounts of sugar, baking powder, flour, and baking spread. Mix all these ingredients together with an electric hand or stand mixer. The finished mixture must soft and flowy.
Divide the whole mixture evenly between 2 tins . Although, it does not need to be exact, you can use a measuring cup to determine the exact amounts if you’d like. Use a spatula to scrape all the mixture from the bowl and then to gently smooth the surfaces of the cakes.
Place in the oven and bake for 25 minutes. Do not open the door before time but do check it after 20 minutes are up.
When you see a golden brown colour on your cake, it is ready to remove from the oven. You can check it by pressing gently. It should be springy and soft. Leave it to cool for 5-10 minutes. Unmold on cooling rack.
When the cakes have cooled, generously spread strawberry jam on top of one cake and sandwich with the second. Serve the cake with whipped cream.