Is there anything more homely and inviting than the classic Victoria sponge? It’s one of the classics that has truely stood the test of time. Traditionally the Victoria sponge is filled with raspberry jam and sprinkled with caster sugar, but it can easily be adapted to suit your favourite flavours.
I love a lemon Victoria sponge, filled with lemon curd and whipped cream (drooling just thinking about it!)
Or how about a rhubarb and custard version, with custard powder in the sponge and softly whipped cream rippled with roasted rhubarb?
Today I went for something a little more simple. I had less than two hours before I was due to go to my friend’s house for lunch and I pretty much always turn up at her door armed with some kind of cake and I didn’t want to disappoint!
I went for the simple all in one method, where you beat all the sponge ingredients together at once. Baking powder is added for extra lift. I’m going to come clean here – I use stork in my sponges. I know some people balk at the idea, but I just love the fluffy soft texture you achieve when baking with stork and I cannot get the same results with butter. Believe me I’ve tried. I absolutely always use butter for all other baking, but I always turn to Stork when baking a sponge cake. Mary Berry uses it, so if it’s good enough for her it sure as heck is good enough for me!
I also lighten up the cream by mixing it with some greek yoghurt. It seems to cut the richness and heaviness of the cream and I love the very slight tang the yoghurt gives. A pot of tea, a good catch up with a cherished friend and a slice of this cake. What could be better?
Raspberry Victoria Sponge Adapted from a recipe by Jo Wheatley
200g Self raising flour
1 tsp baking powder
200g soft butter
200g caster sugar
4 eggs, beaten
2 tsp vanilla extract
Preheat the oven to 180C. Grease and line two 20cm round sandwich tins. Place all of the ingredients into a large bowl and beat for two minutes until you have a smooth batter. Don’t overbeat the mixture. Spoon into your cake tins and bake for 20-25 minutes or until well risen, golden and the sponges spring back when pressed lightly. Cool in the tins for 10 minutes then turn out onto a wire rack and leave to cool completely.
For the filling:
150ml double cream
125ml greek yoghurt
3 tbsp caster sugar
Finely grated zest of half a lemon About 5 tbsp raspberry jam
Whip the double cream and greek yoghurt together until soft peaks. Stir in the caster sugar and lemon zest. Place one on your sponges on a plate. Spread with the raspberry jam. Pile the cream mixture on top and gently spread out towards the edges. Scatter the cream with raspberries and place the other sponge on top.