I’ve been trying for ages to make a decent Victoria Sponge. It’s a classic, and nothing (apart from maybe a scone with jam and clotted cream!) goes better with a cup of tea. Unfortunately, I’ve not managed up until now to get it to rise properly – it tasted great but was a bit dense. I made a couple of changes this time which made all the difference – I sifted the flour and the sugar to let a bit more air in, I blasted it with an electric whisk, and I cooked it a bit lower. Seemed to work, it’s the best yet!
200g self-raising flour
200g caster sugar
1 teaspoon baking powder
A good splash of vanilla essence
200g Sainsbury’s free-from spread or equivalent, softened
2 tablespoons of milk (rice, almond, soya etc)
Strawberry jam (or another fruit if you prefer!)
Turn your oven on – 170 for a fan oven, about 180 for a normal one. Sift the flour, baking powder and sugar into a bowl. Beat the eggs separately and then add in. Add the softened spread, milk and vanilla and blast with an electric whisk (mix it in a bit first to make sure you don’t spray the kitchen with flour!).
Divide into two greased round cake tins and bake for about 20 minutes. I guess you could do one large one and slice it to jam it but you’d probably have to cook it longer. Get the cakes out of the tins as soon as you can, leave to cool, spread one with jam and stick them together. Slice and we’ve – and don’t forget your cup of tea!