If you are new to baking, it is possible that you are unaware of the various different types of sponge cakes that exist. There’s the fatless sponge, the Victoria sponge, the Genoise sponge, to name but a few. My favourite is always the light and fluffy fatless sponge cake. That said, I equally love a Victoria sandwich. With sweetened fresh cream and fruity raspberry jam, there’s almost nothing quite as delicious.
The inclusion of butter in the Victoria sponge makes it a sturdied cake compared to the fatless sponge cake. For that reason, it can carry flavours well. Try adding lemon zest to the cake batter, limoncello to the fresh cream and swap the raspberry jam for lemon curd. Delish!
Hope you enjoy!
For the cake
8oz caster sugar
1 tsp vanilla essence
8oz self-raising flour
1 tsp baking powder
For the filling
1/4 pint whipping cream
3 tbsp caster sugar
4-5 tbsp raspberry jam
Grease and line 2 X 8″ cake tin. Preheat the oven to 180C.
Cream the margarine and sugar until light and fluffy.
Beat in the eggs, one at a time, along with the vanilla essence.
Fold in the flour and baking powder.
Transfer equally between the two prepared cake tins and bake in the preheated oven for 20-25 minutes. Allow to cool completely before removing from the tins.
Whip the cream with the sugar. Spread a thick layer of jam on the inside of both cakes and sandwich together with the cream. Dust with icing sugar, if desired.