Anita’s Victoria sponge
A classic Victoria sponge uses the same weight of sugar, margarine and flour as the eggs. A large free-range egg usually weighs 56g. Using a plant-based spread rather than butter gives a lighter sponge. Rhubarb syllabub (May recipe) makes a delicious alternative filling.
For the sponge
- 280g caster sugar
- 280g softened butter or plant-based spread
- 1 teaspoon vanilla essence
- 5 large free-range eggs
- 280g self-raising flour
For the filling and topping
- 150ml whipping cream
- 1 dessertspoon of icing sugar
- 4 tablespoons of soft strawberry jam or
- compote (homemade preferable)
- 2 tablespoons golden caster sugar to sprinkle on top
Preheat the oven to 180°C/gas mark 4. Line two 20cm non-stick spring-form baking tins. Beat the sugar, butter or plant-based spread and vanilla until light.
Then beat in the eggs one at a time. Sieve the flour onto the mix, stir it in, then beat with the mixer for about 15 seconds.
Divide the mixture into the two tins and smooth the top. Bake for 30-35 minutes, remove from the oven when the top springs back up when pressed gently. Cool on a wire rack.
Spread the jam, or compote, over the bottom cake. Whip cream with the icing sugar until it holds its shape then spread over the jam. Place the second cake on top, sprinkle with the golden caster sugar and decorate with edible flowers