british sponge cake

Victoria Sponge

recipe adapted from Mary Berry

makes one 8" cake or one 6" cake + 6 cupcakes 

INGREDIENTS:

2 cups self raising flour

2 tsp baking powder

1 cup sugar

2 sticks (1 cup or 225g) unsalted butter, room temperature

4 eggs, room temperature

good quality raspberry or strawberry jam

whipped cream frosting

sliced/whole berries for decoration

icing sugar

METHOD:

1. Preheat oven to 350F (180C or 160C fan). Grease baking pans and line with the bottoms with a round of parchment. If making cupcakes, use a self-standing cupcake holder rather than a liner. Set aside.

2. In a small bowl, whisk together your dry ingredients. Set aside.

3. In the mixing bowl of your stand mixer, cream sugar and butter together on medium for 2 minutes until light and fluffy, scraping down the sides in-between. Add eggs in one time, fully incorporating each one and scraping down the sides.

4. On low speed, add half the flour mixture and mix until just combined, scrapping down the sides. Do not overmix. Use a spatula and pour batter into prepared pans. Only fill halfway and tap out any air bubbles.

4. Bake for 20-25 minutes until the cake is golden brown and has shrunk a little from the sides. Do not open the oven until at least 20 minutes in or else your cakes will deflate. Cakes are done when they are springy to the touch. Let cakes cool in pan for 5 minutes, then remove and transfer to a wire rack to cool completely.

5. While cakes are cooling, prepare your whipped cream frosting. Chill until ready to use.

6. To assemble, choose the cake layer with the best top, then put the other cake top-down onto a serving plate. Spread with jam, add sliced berries and then whipped cream. Place the other cake layer on top (top-side up). You can sprinkle some icing sugar or top with whipped cream and decorate with berries. Serve with extra whipped cream on the side.