Victoria Sponge

A traditional cake everyone will love and perfect for afternoon tea. You can change the filling to any jam or curd you like.

Difficulty

Low

Time

40 min

Author

Kenwood

This recipe is prepared with:

Products

Smart-Touch Stand Mixer KHC40.040BK

Ingredients

Servings

6

For the cake

  • 200 g unsalted butter, cubed, softened

  • 200 g caster sugar

  • 200 g plain flour, sifted

  • 2.5 tsp baking powder

  • 4 eggs

  • 1 Tbsp milk

  • 0.25 tsp vanilla extract

To finish

  • 200 g strawberry jam

  • icing sugar, as needed

Utensils

2 Round cake tins 18 8 cm (diameter), 1 Serving plate, KHC40.040BK

Instructions

Step 1

Preheat the oven - 175ºC

Grease the tine and line with parchment paper

Fit the splashguard, then fit the Creaming Beater

Add butter and sugar into the appliance bowl

Mix until combined and then scrape the bowl - about 3 minutes, speed 3

Then add eggs gradually while the machine is running

Mix until combined - about 2 minutes, speed 1

Then add vanilla extract and milk

Mix until combined – about 30 seconds, speed 1

Then add flour and baking powder

Mix until combined – about 1 minute, speed 1

Step 2

Transfer the batter into the tins and spread evenly

Bake until a skewer inserted comes out clean - 175°C, 20 minutes

Remove from the oven and let cool in the tin - 5 minutes

Remove from the tin and let cool completely

Step 3

Spread one of the sponges with the jam

Sandwich the sponges together with the filling in the middle

Dust with icing sugar

Step 4

Transfer one cake half to the serving plate.

Spread the cake half with the strawberry jam.

Place the second cake half on top.

Dust with the icing sugar.

Serve.