Very Berry Victoria Sponge
A classic recipe for the nation’s favourite sponge cake – and it’s a breeze to make! Just the ticket for tea parties, picnics and family gatherings – a slice of Victoria sponge is always welcome. Its light-as-a-cloud texture combined with its heavenly, creamy (and very berry) filling will make your friends and family feel like you’re a star baker!
45 minutes
Serves 10-12 people
Ingredients
- 225g unsalted butter, room temperature
- 225g caster sugar
- 4 Free Range Ethical Eggs
- 2 teaspoons vanilla extract
- 225g self-raising flour
- Milk, to loosen the mixture
- 200ml double cream
- 250g mixed berries
- Icing sugar, for dusting
Method
- Start by pre-heating the oven to 200C/180C fan, then grease two 18cm cake tins and line them with greaseproof paper.
- In a bowl, cream together the butter and sugar – it should become pale in colour and fluffy.
- Gradually beat in the eggs, followed by the vanilla extract.
- Gently fold in the flour, until the batter reaches a soft consistency that drops off the spoon. If it is too thick, add a few drops of milk as needed.
- Divide the mixture between the two baking tins and even it out using a spatula.
- Bake for around 20 minutes. The top should be a light golden-brown colour and a skewer inserted into each cake should come out clean. Pop back into the oven for an extra 5 minutes, if needed, but take care not to overcook your sponges.
- Take the sponges out of the oven and set them on a wire rack to cool for 5 minutes, then remove them from their tins and carefully peel away the greaseproof paper.
- Add the double cream to a large mixing bowl and whip, by hand or with an electric mixer, until it reaches a soft, fluffy consistency, with firm peaks.
- Spread the heavenly whipped cream over the top of one sponge, using a spatula, then scatter the mixed berries generously over the cream layer. Place the second cake layer on top and gently dust the top with icing sugar.
- Pop the kettle on and put your feet up, then tuck into this sastisfying sponge! Due to its fresh cream filling, keep in the fridge where it will last for up to three days – if you can resist!
