This is a lovely recipe, very simple, which I have used for years. It is based on an original I got from a Delia Smith cookbook. I like it because it uses the smaller 18cm tins.
My husband loves Victoria sponge and indeed I did it for his 50th birthday party, with ‘50’ in sifted icing sugar on the top.
I now mix it in the food processor which makes it even easier! In fact the most complex part of the whole process is lining the tins at the beginning.
- 110g sifted self-raising flour
- 1 teaspoon baking powder
- 110g soft butter (or margarine but I always use butter)
- 110g sugar - Delia says caster sugar but I always use the golden gran
- 2 large eggs
- Strawberry jam (or the jam of your choice)
- Heat the oven to gas mark 3, 325F (170C)
- You will need two 18cm sponge tins. Grease them first. The line them with greaseproof / parchment paper (so the cakes will not stick).
- Put all the ingredients in the bowl of your food processor and process until well mixed (it will not take long)
- Divide the mixture between the two tins and spread it out - it will not look enough but it will be all right! The mixture rises in the oven
- Then bake the cakes for 30 minutes or until cooked
- Leave the cake in the tin for about 1 minute and then remove from the tins
- Put one upside down and peel off the paper
- Spread thinly with the jam of your choice
- Then peel the paper off the other cake and put on top
There are lots of ways you can vary this receipt. For example you can add a few drops of vanilla essence, or maybe some lemon zest (in which case you may want to sandwich it with lemon curd).
You could also add 1 tablespoon of cocoa powder to the mixture and then use butter icing to sandwich the halves together.