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:

Start baking with precision. Our direct to bowl weighing and delicate fold function make baking a pleasure. Customize your Chef Baker with 8 different PopTops to choose from.

Products

Titanium Chef Baker White KVC65.001WH

Titanium Chef Baker White KVC65.001WH

Ingredients

Servings

6

Makes

Kenwood

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, KVC65.001WH, KVL65.001WH, K-Beater

Instructions

Step 1

Fit the K beater to the machine.

Pre heat the oven to 175ºC.

Line the round tins with parchment paper.

Step 2

Add sugar and butter into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 3 for 30 seconds.

Mix on speed 6 for 1 minute.

Step 3

Add eggs, milk, flour, baking powder and vanilla into the Mixer bowl.

Mix on speed 3 for 30 seconds.

Scrape down the bowl.

Mix on speed 6 for 10 seconds.

Divide the batter between the round tins and level.

Bake for 20 minutes at 175°C or until a skewer tests clean.

Leave to cool on a wire rack.

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.

You can also prepare this recipe* with:

Products

Titanium Chef Baker White XL KVL65.001WH