What could be more English than this regal beauty, named after one of the most famous monarchs in history? A classic Victoria sponge has no cream added, but I think it gives the cake an added dimension in taste (as well as height). You can leave it out if you prefer, but do follow the recipe carefully otherwise; Victoria sponge cakes are notoriously sensitive to oven temperatures and cooking times. Ideal with a cup of tea on a rainy day.
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INDREDIENTS
CAKE
175g butter, softened
175g caster sugar
3 large eggs
1 teaspoon vanilla extract
175g plain flour
12g baking powder
25g sifted icing sugar, for dusting
FILLING
250g mascarpone
200g cream cheese
1 teaspoon vanilla extract
Jam of your choice (how much and what flavour is up to you, but I use a jar of raspberry in mine)
DIRECTIONS
- Preheat the oven to 170°C or 325°F. Grease two 8 inch (20 cm) sponge tins.
- Cream the butter and sugar together until fluffy. Add the eggs and vanilla extract, beating well after each addition. Sieve the flour and baking powder in together, holding the sieve up high. Fold in the dry mixture.
- Divide the mixture equally between the 2 tins and place the tins on the centre shelf of the oven. The cakes will take between 30-35 minutes to cook; do not open the door before at least 30 minutes have elapsed or the cakes will collapse! Test the centre with a toothpick and if it comes out clean, they are ready. Remove the tins, leave them for five minutes and then turn the cakes out onto wire racks. Leave to cool completely.
- Combine the mascarpone, cream cheese, sugar and vanilla extract. Place one cake onto your serving plate and spread a thick layer of jam on it. Add the marscapone mixture and place the second cake gently on top. Enjoy!
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Article by Farrah Gillani
Photo Credited to Derek E-Jay
