Hands up, I lied! This is just my go-to Victoria sponge recipe but in my defence this quintessetially British cake is perfect for celebrating the Queen's 70 years on the throne.
I am sharing my grandmother's recipe with a few tweaks. It calls for margarine instead of butter which but trust me, it makes the sponge light and airy.
- 4 free-range eggs
- 225g caster sugar
- 225g self-raising flour
- 2 tsp baking powder
- 225g good quality margarine
- Strawberry or raspberry jam
- Double Cream
- Icing sugar
- Fresh strawberries or raspberries to garnish
Preheat the oven to 160C. Grease and line the bottom two 20cm sandwich tins.
Mix the eggs, sugar, flour, baking powder and butter. Beat together in an electric mixer until well combined being careful not to over mix.
Divide the cake batter evenly between the tins and smooth the top with a spatula.
Bake on the middle shelf of the oven for 20 to 25 minutes until the cakes are golden brown and coming away from the edge of the tins. Set aside to cool for 5 minutes and turn out into a cooling rack.
To assemble place one cake upside down on a plate or a cake stand. If your sponge has a little peak in the middle and is slightly uneven use a serrated knife to create a flat surface. Spread with jam, add whipped cream and strawberries (chopped) or raspberries. Finally, place the second cake on top and dust with icing sugar which is not in the traditional WI recipe but each to their own!
- Serve and enjoy immediately once the cake is assembled.