Victoria Sponge Cake Recipe
Great ingredients yield the best results! Using Waitrose products, Emily puts together a tea time classic, Victoria Sponge Cake. This recipe is extremely simple, timeless and pairs perfectly with Waitrose teas. Perfect for folks who enjoy a dessert that is well balanced with a hint of fruit.
- 2 cups of Waitrose Self Raising Flour, sifted
- 8oz butter
- 1 cup of caster sugar*
- 4 eggs, room temperature
- 1 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla essence
Fillings and Toppings
- 4 oz unsalted butter
- ½ cup icing sugar
Cream together until light and fluffy
- 2 tbsp Waitrose Raspberry Preserve
- Icing sugar for dusting
*to make caster sugar, place granulated in a food processor and grind for 1 minute until fine.
- Line the base of two 8 -inch cake pans with wax paper. Spray with non-stick spray or grease with butter.
- Preheat oven to 350ºF.
- In a large bowl or stand mixer bowl fitted with a paddle attachment, beat butter and caster sugar until the mixture is a pale yellow and fluffy.
- Add eggs one a time, beating just until combined.
- Stir in vanilla essence.
- In a separate bowl, sift together the Waitrose Self Raising Flour and baking powder.
- Using a rubber spatula, gently fold in the flour blend into the creamed butter/egg mixture in thirds, alternating with the milk.
- Split the batter evenly between the two prepared pans.
- Bake for 35 to 40 minutes, or until an inserted wooden toothpick comes out clean.
- Allow to cool in pans for 20 minutes and turn on a wire rack.
- Allow to cool completely.
- Spread buttercream and Waitrose preserve on the top of one cake.
- Layer the second cake on top, creating a “sandwich”
- Dust with icing sugar and serve.
Victorian Sponge Cake Recipe: Watch The Video Here: