Victoria Sponge Cake
The Victoria Sponge was named after Queen Victoria, as apparently it was her favourite cake. Traditionally it was a sandwich cake with a layer of jam in-between each sponge, but at Jersey Dairy, of course we prefer ours with cream as well!
- 200g Jersey Dairy unsalted butter, softened, plus extra for greasing
- 200g caster sugar
- 200g self raising flour, plus extra for dusting
- 4 medium eggs
- 150ml Jersey Dairy double cream, whipped
- 8 tbsp raspberry jam
- 1 tsp vanilla extract
- Icing sugar, for dusting
– Preheat the oven to 190. Grease and flour two 20cm tins.
– Place 200g Jersey butter, 200g caster sugar and 1tsp vanilla extract into a bowl and beat well to a creamy mix.
– Slowly beat in 4 medium eggs and fold in 200g self raising flour. Mix well.
– Divide the mix between the two cake tins and place into the oven for 20 minutes until it has risen and turned a golden brown. Gently push down on the cakes and they should spring back when ready.
– Remove the cakes from the oven and allow to cool for 5 minutes in the tin. Then remove the cakes and let them cool on a wire rack.
– Once completely cool, spread the raspberry jam onto one cake and top with 150ml whipped Jersey double cream. Sandwich the cakes together and dust with icing sugar to create your perfect Victoria Sponge.
– Serve and enjoy with a cup of tea or a glass of Jersey milk!