The ultimate classic - Victoria sponge

I can’t resist baking classic cakes every now and then and it does not come more classic than the Victoria sponge. This was the first cake that I learnt to bake with my mother when I was just a small child. I have fond memories of standing on a chair in that 70′s, mustard brown kitchen, cracking eggs into a mixing bowl and my mother fishing out big chunks of shell before telling me what a great job I was doing. Now as a grown man with a child of my own I have carried on the tradition of making cakes on my day off with my son. I like to think that over the years I have perfected the recipe and results speak for themselves.

For the sponge

250g soft unsalted butter

250g caster sugar

250g self raising flour

4 medium eggs

For filling

125g butter

200g icing sugar

3 tablespoons of raspberry jam

125g fresh raspberries (optional)

I use a classic all-in-one cake recipe for this sponge, simply put all of the ingredients in the mixer and combine on a medium speed until all the ingredients are incorporated into batter. Split the mixture between 2 10″ cake tins and bake in a pre-heated oven at 160c for 30 min. Take the cakes out of the oven and remove them from the cake mould and place them on a cooling rack for at least 1 hour to cool completely.

Trim one cake so that it can be turned upside down to give you a flat base to work on. Next make the butter cream by placing the butter in the mixer with the icing sugar and mix on a low speed with a balloon whisk. Once the icing sugar is incorporated into the butter turn the mixer up to full speed for 5-6 minuets until it has become light and fluffy. Top the base of the cake with the raspberry jam then the fresh raspberries and pipe on the butter cream. place the other sponge cake on top and dust with a little icing sugar. Serve with a hot cup of tea and some friends.