Victoria Sponge

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By Darren Purchese

A baking classic and delicious teatime treat, this is traditionally made without the cream inside but what’s a cake without cream so it’s to your better judgement. Perfect for a traditional afternoon tea. This sponge is super easy to make, and is old school at it’s finest. Make and bake on the day if you can and best paired with a cup of tea. You can use any jam to assemble your sandwich I have opted here for raspberry although strawberry might be more traditional.

You can freeze these cakes by allowing them to cool completely and then wrapping each one in clingfilm. Freeze for up to 3 months and allow them to defrost thoroughly before filling.

To take your cakes out of the tins without leaving a wire rack mark on top, put a clean tea towel over the tin. Put your hand onto the tea towel and turn the tin upside down. The cakes should come out cleanly onto your hand and the tea towel, then you can turn them from your hand onto the wire rack. Set aside to cool completely.

Time

1

hour

0

minutes

Degree of Difficulty

Easy

Save

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Portions

12
Slices

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Ingredients

Servings

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SPONGE

225g unsalted butter
225g caster sugar
225g egg, (approx. 4 large eggs)
½ lemon, finely grated zest
225g soft (cake) flour, sieved
2tsp baking powder

RASPBERRY JAM

500g raspberries, fresh
500g white sugar
10g pectin powder *
½ lemon, juice
1

To prepare for the cakes… Line two 18 cm diameter cake tins with softened butter and dust them with soft flour, tap out the excess. Pre heat your oven to 180C.

 

2

To make the sponge… cream the butter and the sugar together un til smooth and pale. Once the mixture is light then add in the egg gradually until all has been added, continue to mix at this point. Add in the lemon zest and mix further. Sieve the flour again this time with the baking powder and fold it into the cake batter. Divide the mixture evenly between the two cake tins, use a spoon or palette knife to smooth the surfaces of each of the batters.

 

3

To bake… Bake the cakes for 25 minutes, check they are done before removing. They should be golden brown and come away from the edge of the tins. Also, when gently pressed they will spring back. Cool the sponges in their tins for 10 minutes before demoulding, by running a small knife around the outside edge of the cakes to release from the tins. Turn the cakes out onto a cooling rack.

 

4

To prepare the fruit… place the raspberries and 350 g of the sugar into a saucepan mash them with a fork before bringing to a rapid boil. Remove from the heat and transfer the mix into a non-metallic container and leave on the bench to cool. Cover and refrigerate overnight to start to macerate.

 

5

To cook the jam… mix the remaining 150 g of sugar with the pectin powder. Remove the fruit from the fridge and add it to a large heavy bottomed saucepan, I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Add the sugar/pectin mix and stir in. Place onto a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a boil and continue to cook and stir, be careful as the jam is very hot and it may start to spit at you as you stir the pot. Use a digital or sugar thermometer to check the temperature of the jam and cook to 103°C. Ensure you continue to stir to make sure the jam does not stick to the bottom of the pan. Once the temperature has been reached, remove the pan from the heat and squeeze in the lemon juice through a sieve. Stir and jar immediately or store in containers.

*Pectin is a natural gelling agent used to help thicken jams syrups in fruits that are low in natural pectin. It’s found in many places these days including health food stores, specialised food ingredient stores, online and even supermarkets now stock this item. It’s natural, vegan and gluten free. If you are having trouble finding this then you can use jam setting sugar as a substitute for the pectin. This can be found at the supermarket, and you will need 500 g jam setting sugar to make this recipe. Just follow the recipe as stated using the jam setting sugar in place of the caster sugar.

 

6

For the assembly… place one cake upside down onto a plate and spread it with plenty of jam. If you are using, then spread over the whipped cream now.Top with the second cake top side up and dust with icing sugar.

 

1
0 hours 0 minutes

To prepare for the cakes… Line two 18 cm diameter cake tins with softened butter and dust them with soft flour, tap out the excess. Pre heat your oven to 180C.

2
0 hours 0 minutes

To make the sponge… cream the butter and the sugar together un til smooth and pale. Once the mixture is light then add in the egg gradually until all has been added, continue to mix at this point. Add in the lemon zest and mix further. Sieve the flour again this time with the baking powder and fold it into the cake batter. Divide the mixture evenly between the two cake tins, use a spoon or palette knife to smooth the surfaces of each of the batters.

3
0 hours 0 minutes

To bake… Bake the cakes for 25 minutes, check they are done before removing. They should be golden brown and come away from the edge of the tins. Also, when gently pressed they will spring back. Cool the sponges in their tins for 10 minutes before demoulding, by running a small knife around the outside edge of the cakes to release from the tins. Turn the cakes out onto a cooling rack.

4
0 hours 0 minutes

To prepare the fruit… place the raspberries and 350 g of the sugar into a saucepan mash them with a fork before bringing to a rapid boil. Remove from the heat and transfer the mix into a non-metallic container and leave on the bench to cool. Cover and refrigerate overnight to start to macerate.

5
0 hours 0 minutes

To cook the jam… mix the remaining 150 g of sugar with the pectin powder. Remove the fruit from the fridge and add it to a large heavy bottomed saucepan, I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Add the sugar/pectin mix and stir in. Place onto a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a boil and continue to cook and stir, be careful as the jam is very hot and it may start to spit at you as you stir the pot. Use a digital or sugar thermometer to check the temperature of the jam and cook to 103°C. Ensure you continue to stir to make sure the jam does not stick to the bottom of the pan. Once the temperature has been reached, remove the pan from the heat and squeeze in the lemon juice through a sieve. Stir and jar immediately or store in containers.

*Pectin is a natural gelling agent used to help thicken jams syrups in fruits that are low in natural pectin. It’s found in many places these days including health food stores, specialised food ingredient stores, online and even supermarkets now stock this item. It’s natural, vegan and gluten free. If you are having trouble finding this then you can use jam setting sugar as a substitute for the pectin. This can be found at the supermarket, and you will need 500 g jam setting sugar to make this recipe. Just follow the recipe as stated using the jam setting sugar in place of the caster sugar.

6
0 hours 0 minutes

For the assembly… place one cake upside down onto a plate and spread it with plenty of jam. If you are using, then spread over the whipped cream now.Top with the second cake top side up and dust with icing sugar.