How to Bake the Great British Classic – The Victoria Sponge
As the ‘Great Study Links Bake-Off’ got into full swing in November we decided to get our students involved and asked them to try baking this British classic the Victoria Sponge with their homestay families.
Victoria Sponge Recipe:
The Victoria sponge was named after Queen Victoria, who was known to enjoy a slice of the sponge cake with her afternoon tea.
Ingredients for the Sponge
- 200g caster sugar
- 200g softened butter
- 4 eggs beaten
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
Ingredients for the Filling
- 100g butter, softened
- 140g icing sugar, sifted
- 1 drop vanilla extract (optional)
- Half a 340g jar good-quality strawberry jam
- Icing sugar, to decorate
1. Heat the oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line them with non-stick baking paper.
2. Use a large bowl to beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 teaspoon of baking powder and 2 tablespoons of milk together until you have a smooth, soft batter.
3. Divide the mixture into the two tins, smoothing the surface with a spatula.
4. Bake the batter for around 20 mins until golden and the cake springs back when pressed.
5. Turn onto a cooling rack and leave until completely cool.
6. For the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g of sifted icing sugar and a drop of vanilla extract.
7. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and place the second sponge on top.
8. Dust with icing sugar before serving for decoration. Keep the cake in an airtight container and eat within 2 days.
Remember to always use the oven and other cooking utensils with supervision and to ask for your homestays permission before you turn their kitchen into a full-blown bakery!