Easy Victoria Sponge

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.

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

An easy and delicious cake which will take little time or effort to create

Author: Tessa Gee

Recipe type: Dessert

Cuisine: English

Ingredients

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)

Instructions

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
Voila!

Notes

Variations

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.

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