First of all, let me just tell you that this isn’t a Royal Wedding post. I did think about doing one but with both of my kids on their Easter holidays this past fortnight, there hasn’t been a lot of time. So instead I’m going to post the recipe for my Victoria Sponge which was featured in Like Mam Used To Bake‘s Sunday Tea post last weekend. Sunday is usually the day when we go out for the day as a family and so usually end up eating dinner while we are out and about. On a Sunday evening though, we go for something small and light and almost always finished off with a freshly baked slice of cake. More often than not, the cake I’m asked to bake is a Victoria Sponge so when Like Mam Used To Bake asked her readers to bake something, take a picture and email it to her to be included in her Sunday Tea post (you can read the original post here) a Victoria Sponge was the obvious choice for me!
You can see all the other yummy baked goodies here.
Victoria Sponge is apparently named after Queen Victoria who is said to have favoured a slice of the cake with her afternoon tea. It consists of two layers of sponge, sandwiched together with raspberry jam and whipped cream. The first few times I made it, I used whipped cream and fresh strawberries but this didn’t really work too well. While it tasted lovely at first, the strawberries did tend to *sour* the cream inside so it wasn’t quite as tasty if it was left in the fridge for a while so now I just use strawberry jam and cream instead and I think it tastes pretty good now (if I do say so myself…)
What you need:
150g self raising flour
6 eggs (separated)
1tsp vanilla extract
2 8″ sandwich tins
Preheat the oven to 200ºc and grease and line two sandwich tins.
Using a hand held mixer or stand mixer (or even an old fashioned whisk if you wish!) whisk the egg whites until they form stiff peaks.
Add the sugar and egg yolks (one at a time) and continue to mix until all combined.
Sieve in the flour and fold into the mixture with a metal spoon, taking care not to knock out the air.
Pour into the sandwich tins and bake for 15-20 minutes.
Turn out onto a wire rack and allow to cool.
When completely cool, spread with jam and whipped cream and sandwich together.