The Perfect Victoria Sponge

  The Perfect Victoria Sponge

Believe it or not, this was actually the first Victoria Sponge I have ever made. I haven’t called it the ‘perfect’ sponge because I think mine is perfect, it’s good but I’m not that big headed, the recipe calls it this and I can see why! A Great British Bake Off recipe by Mary Berry; yum! I’ve done my very first step by step recipe (woo :D) so I hope you all like it, it’s a beautiful light sponge made by the creaming method.

You will need:

225g unsalted butter, softened

225g caster sugar

4 free-range eggs

1/2 a teaspoon vanilla extract

225g self-raising flour

1 tablespoon milk

For the filling:

200ml fresh double cream (optional)

6 tablespoons jam (any flavour)

25g white chocolate or icing sugar to finish

1.Preheat the oven to 180 degrees. Beat the softened butter with a spoon or electric whisk until smooth and creamy

2. Add the sugar in 3-4 separate additions and beat until light and fluffy

3. Crack the 4 eggs into a separate bowl, whisk up with the vanilla extract

4.Add the egg mixture to the butter and sugar and blend carefully, you don’t want to knock any air out

5.Sift the flour onto the mixture and then add the milk. Fold gently using a metal spoon

6.Scrap down the sides of the bowl with a spatula

7. Spoon the mixture evenly between the 2 greased tins and place in the oven for 20-25 minutes. It is ready when the top is golden brown and springy to touch

8. Remove from the tins and leave to cool.

9. Spread one half with whipped cream and one with jam

10. Sandwich together and ice or sprinkle with icing sugar

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Published by

marthacollison

19year old A level student, currently studying and baking in Ascot.

4 thoughts on “The Perfect Victoria Sponge”

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