Victoria Sponge – Edd Kimber
This is a cake that everyone knows and which is a taste of childhood for many of us. If, however, you are new to baking and find it a little daunting then using a SuperFast Thermapen will give you a foolproof way of telling if the cake is fully baked.
225g self-raising flour
2 tsp baking powder
225g unsalted butter, room temperature
225g caster sugar
4 large eggs, lightly beaten
120g raspberry jam
150ml double cream, whipped to soft peaks
Preheat the oven to 180°C/350°F. Lightly grease two 8-inch round cake pans and line with parchment paper, greasing the parchment too.
Sieve the flour and baking soda together into a medium bowl, set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the egg a little at a time beating until fully combined. Add the flour mixture in three additions mixing on low only until just combined.
You want the cake batter to be ‘dropping consistency’ which means that if you take a spoonful of batter out of the bowl it should be soft enough to fall from the spoon in a couple of seconds. If the batter is sticking to the spoon for too long mix in a tablespoon or two of milk to soften the batter.
Divide the cake batter evenly between the two prepared cake pans and gently level out. Bake in the preheated oven for 25 minutes until your Thermapen® reads around 95°C-98°C when inserted into the middle of the cake. The cake should also be golden brown and be coming away from the edge of the tin.
Cool in the pan for ten minutes before turning out and cooling completely on a wire rack.
To assemble spread one layer of cake with the jam and top with the whipped cream. Sandwich together with the second layer of cake and sprinkle with a little icing or caster sugar.