A classic Victoria Sponge was one of my dad’s favourite cakes. He loved homemade cakes and I used to make him one of these regular. The more jam the better he used to say! I can’t believe he would have been 91 years old in July if he was still with us. The two years since we lost him has flown by. I still think of him every day. He was a young boy in his teens during World War II helping out on his parent’s farm and working on the local farms. Dad was an expert with the horses in the fields. I remembering him saying they used to hide in the backroom when they heard planes overhead. It must have been a scary time, one I can’t imagine.
It’s been 75 years since VE Day, or Victory in Europe. A time to celebrate. We will be doing this with my classic Victoria Sponge while watching the coverage on TV. Unfortunately because of the Coronavirus street parties won’t be happening. Which is kind of sad.
Here is my recipe for a classic Victoria sponge, I use Stork margarine to get a softer sponge:
For the sponges:
- 175 g Stork Margarine
- 175 g Caster Sugar
- 175 g Self Raising Flour
- 3 Large Eggs
- 2 tsp Vanilla Essence
- 1-2 tbsp Milk
- Icing sugar to dust
For the filling and decoration:
- 300 ml Double Cream
- 200 g Strawberry Jam
- 8 Fresh Strawberries
For the sponges:
- Preheat the oven to 175 C and grease two 20 cm baking tins. (A little tip – I grease my tins with a little butter on a piece of kitchen roll and then shake a little flour over the tins. Shaking out the excess flour after).
- Cream the Stork margarine and sugar together in a bowl until pale. Add in the beaten eggs slowly a little at a time. Then stir in the vanilla essence.
- Fold in the flour using a metal spoon. Add in the milk to make the consistency a little runnier. Then pour half into each cake tin.
- Bake in the oven for 25 minutes until golden brown. Check to see the centre is cooked with a skewer. If it comes out clean your sponges are ready.
- Set the sponges aside for 10 minutes to cool before removing from the tins. Then place on a wire rack for further cooling.
- Whisk the double cream in a bowl until stiff peaks are formed.
- Layer the cream onto one of the sponges then spread the strawberry jam on top.
- Place the second sponge on top.
- Dust the top with icing sugar.
- Cut the strawberries in half and place around the top of the cake on the outside with a couple in the middle.
Thanks for stopping by today, I hope you have enjoyed my classic Victoria Sponge recipe.
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