The Haute Ticket

Musings of the fashion and beauty kind, with a little travel thrown in.

Let Them Eat Victoria Sponge Cake

“It’s hard to believe that just a little while ago this was nothing but ingredients.” – Phoebe Buffay

Afternoon tea, the activity du jour for ladies who like to lunch, is all the more enjoyable when home spun. Let them eat cake, Mary Berry’s Victoria Sponge Cake.

Mary Berry I am not, but what with it being Mothering Sunday, a bunch of tulips and afternoon tea for two with Mother Dearest seemed like a good (and an inexpensive!) idea.

Ingredients:

For the sponge:

  • 225g butter
  • 225g caster sugar
  • 225g self-raising flour
  • 2 tsp baking powder
  • 4 large free-range eggs

For the filling (in other words, the best part):

  • 4 generous tbsp of raspberry or strawberry jam*

Method:

  • Preheat the oven at 170°C.
  • Grease two sandwich tins with butter. All over. Don’t skimp. Line the bases with greaseproof paper and grease those up with butter too.
  • Add the butter, the sugar, the self-raising flour and baking powder into a large mixing bowl. Crack and add the eggs one by one.
  • Beat until smooth. By hand or, like me, with the electric mixer on slow speed for 2 minutes.
  • Divide the mixture equally between the two tins and smooth the surfaces with a spatula.
  • Pop in the oven and bake for 20 to 30 minutes.
  • Once risen and lightly golden, allow them to cool for 2 minutes then remove them from the tins and allow to cool completely on a rack.
  • When both cakes have cooled, invert one cake layer onto a pretty plate and slather with jam.*
  • Place the other layer on top and sprinkle with some icing sugar. Et voilà! This is best enjoyed on the day but it will keep for up to two days in an airtight container.

*If you aren’t too worried about breaking any Women’s Institute rules, a buttercream filling is always welcome. Simply beat 100g of softened butter with 140g of sifted icing sugar until smooth and creamy. A drop of vanilla extract is a good idea too.

Bon appétit!

Photo By: Charlotte Jane

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