What you will need:
For the sponge(s)
- Two 10 inch round cake tins preferably with loose bottoms
- 12oz Caster Sugar (6oz per sponge)
- 12oz softened butter (6oz per sponge)
- 6 large free eggs (3 per sponge)
- 20 oz Sself raising flower (10oz per sponge)
- 4 tbsp milk (2 tbsp per sponge)
- 6oz softened butter
- 14oz icing sugar
- 1tsp vanilla
- 2 tblsp water
- Jar of good quality strawberry jam (360g)
To continue with the Classics here at Cherrymenlove.com we wanted to share our Victoria Sandwich recipe with you. The great thing about this recipe is that it works well at any time of year; served in the summer outside with a tall glass of lemonade or equally as well with a hot cup of tea on an autumnal afternoon. It really is a true classic and a delicious one at that.
Here’s how to make it.
Pre-heat oven to 190c
Click here for our weight conversion chart.
For the sponges
- Mix together the softened butter and caster sugar in a mixing bowl until creamy.
- Beat the eggs in a separate bowl and pour into the mixing bowl with the butter and sugar.
- Sift in the flour and add the milk, beat all the ingredients together until any lumps have disappeared.
- Grease the two sandwich tins, this will help when removing the cakes from the tins once baked.
- Distribute the cake mixure equally between the two cake tins and bake in the oven for 45-50 minutes.
- Remove the tins from the oven and allow to the sponges to cool completely before removing them from their tins.
For the butter cream and jam filling
- Make sure the butter you use is softened before adding it to the mixing bowl (it is advisable to use a blender for this if you can) along with the icing sugar, which should be sifted in.
- Add the vanilla and water and mix/beat together for several minutes until the butter icing starts to cream and turns white in colour.
- Using a pallet knife, spread the the butter cream onto the top side of one of the cooled sponges.
- I used some of my own strawberry jam for the filling but a whole jar (360g) of good quality store bought strawberry jam would work just as well. Spread the strawberry jam over the top of the other half of the sponge.
- Sandwich both the sponges together so both fillings are in the middle of the cake.
Delicious…
At any time.
Have a great day.
x
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http://www.crownandcrumpet.com/
My daughter and eldest granddaughter took tea here a few weeks ago. It was surprisingly good. They offered Victoria Sponge Cake but I got scones instead.
Now I can make one! We had an interesting chat with the lovely owner who explained why tea rooms in the U.S. are having a terrible time staying open. There needs to be a high tourist trade as locals can’t support one entirely, sadly. But what I want to know is, do tea rooms in the U.K. organize their menus around a full setting so reservations must be made? I think this is where it’s going terribly amiss here.
Hi Vicky,
As far as we are aware our local tea shops do not rely on full reservations to take tea, the majority just have a steady flow of customers throughout the day. The exception to this would be somewhere like The Ritz Hotel in London, as I know they fill up fast and even take bookings up to 1 year in advance! But this has a lot to do with the tourists that visit London.
That is a great shame that tea rooms in the US are not doing very well, as it is such a nice thing to do.
Jodie
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