The Ultimate Traditional Victoria Sponge: A Timeless Treat

The Victoria sponge cake is a beloved classic, named after Queen Victoria, who was known to enjoy this delectable treat during her afternoon tea. This traditional English sponge cake is characterized by its light and fluffy texture, sandwiched with a layer of sweet and tangy raspberry jam and whipped cream.

Ingredients for the Sponge:

- 175g (6oz) unsalted butter, softened - 175g (6oz) caster sugar - 3 large eggs - 175g (6oz) self-raising flour - 1 tsp baking powder - 1/4 tsp salt

Instructions for the Sponge:

1. Preheat the oven to 180°C (350°F). Grease and line two 20cm (8") sandwich tins. 2. In a large bowl, cream together the butter and sugar until light and fluffy. 3. Beat in the eggs one at a time, mixing well after each addition. 4. Sift the flour, baking powder, and salt into a separate bowl. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 6. Divide the batter evenly between the prepared tins and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. 7. Allow the cakes to cool completely in the tins before turning them out onto a wire rack.

Ingredients for the Filling:

- 300g (10oz) raspberry jam - 300ml (10fl oz) double cream

Instructions for the Filling:

1. Whip the double cream until stiff peaks form. 2. Spread one layer of cake with raspberry jam. 3. Top with whipped cream. 4. Place the second layer of cake on top. 5. Spread the remaining whipped cream over the top of the cake. 6. Decorate as desired with fresh raspberries or grated chocolate.

Tips:

- For a taller cake, use three layers of sponge instead of two. - To make your own raspberry jam, simmer 500g (1lb) of raspberries with 300g (10oz) of sugar for 20-30 minutes, or until thickened. - If you don't have double cream, you can use heavy whipping cream. - The Victoria sponge cake can be stored in an airtight container at room temperature for up to 3 days.

FAQs:

Q: What is the secret to a light and fluffy Victoria sponge cake? A: Properly creaming the butter and sugar together is crucial for creating an airy texture. Q: Can I use other types of jam in the filling? A: Yes, you can use any flavor of jam or curd you like, but raspberry is the traditional choice. Q: Can I make the Victoria sponge cake ahead of time? A: The individual layers of sponge can be made up to 3 days in advance and stored in an airtight container at room temperature. The filled cake should be refrigerated for up to 24 hours before serving.