Sponge cake is something that will always be welcomed in our household. It’s a clear favourite – whether it’s a Freshwater Sponge or a homemade creation. With raspberries in season, leftover cream in the fridge, and a jar of half-used jam, I thought it was time to whip up another Victoria Sponge.
What I love about this recipe is it’s simplicity. There are few steps and, unlike most, no separating of the eggs! So long as there’s a pair of beaters, anyone can whip up this sponge!
I like to serve the ckae with the traditional combination of cream and jam, but feel free to mix up the fillings with whatever you like. Just one thing, promise me you’ll eat it the same day. This is when it will be at it’s best! If you would like to make a third layer, space out your cake batter, cream and jam accordingly.
Recipe
Ingredients
- 4 eggs
- 1 cup sugar
- ¾ cup corn flour
- ¼ cup plain flour
- 1 tsp crème of tartar
- ¾ tsp bicarb soda
- 1 tbs hot water
- 200ml thickened cream
- 50g icing sugar
- 1 tsp vanilla essence
- jam
- fresh berries
- icing sugar for dusting
Instructions:
- Preheat the oven to 180°C and lightly grease and line two 20cm sponge tins.
- Sift the flour, corn flour, bicarb soda and crème of tartar together.
- In a separate bowl, using in an electric mixer, beat the eggs until they become light and fluffy (8-10 minutes). Slowly and gradually add in the sugar.
- Gently found the sifted dry ingredients into the egg mixture. When combined, very gently fold in the hot water.
- Divide the cake mixture evenly between the two prepared tins. Bang the tins 2-3 times on the bench to prevent any large air bubbles before placing in the oven for 20 minutes.
- Allow the cakes to sit in their tins for 5 minutes before turning them out and allowing them to cool completely.
- Meanwhile, combine the cream, sugar and vanilla and beat until light and fluffy.
- Place one sponge on the serving plate and spread generously with a layer of jam and then cream.
- Gently press the other sponge on top and dust with icing sugar.