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.
Country preference? Choose the preferred country to view local content and get a better experience.
Serves: 6 | Recipe course: Dessert | Machine: Mixer, Food processor | Total time (min.): 30 | Complexity (1 to 3): 1 |
Stand Mixers
K beater or Food Processor
Ingredients 1
Salt 1/2 tsp.
Butter 60 grams
Plain flour 225 grams
Baking powder 3 tsp.
Ingredients 2
Caster sugar 30 grams
Milk 150 ml
Ingredients 3
Egg 1 beaten
Getting started
1- Fit the K beater to the machine.
2- Pre heat the oven to 220ºC.
Stage 1
1- Add Ingredients 1 (salt, butter, flour, baking powder) into the Mixer bowl.
2- Attach the Mixer bowl to the machine and fit the splash guard.
3- Mix on speed 1 for about 2 minutes or until coarse crumbs form.
Stage 2
1- Add Ingredients 2 (caster sugar, milk) into the Mixer bowl.
2- Mix on speed Max for 20 seconds.
Stage 3
1- Transfer the dough to a lightly floured worksurface.
2- Roll out until about 3 cm thick.
3- Cut out 5 cm rounds and place on the baking tray.
4- Brush with Ingredients 3 (egg).
5- Bake for 18 minutes at 220ºC.
6- Leave to cool on a wire rack.
7- Serve.
A traditional cake everyone will love and perfect for afternoon tea. You can change the filling to any jam or curd you like.
A crisp tart filled with raspberry jam and frangipane, topped with flaked almonds and icing. Perfect for afternoon tea.