Victoria Sponge Cake
Purported to be a favourite of Queen Victoria, who was said to enjoy a slice with her tea, this delicious, golden sponge goes down as a treat with everyone from babies to the older folk.
The cake can be eaten as is, or with any fillings you like, but tradition says to spread one layer with whipped cream, one layer with strawberry jame, and dust lightly with confections sugar.
The below recipe can be found in Noel McMeel’s Irish Pantry cook book.
- Four Cavanagh Free Range Eggs
- Unsalted Abernethy Butter (Room Temperature, plus more for buttering pan)
- Granulated Sugar
- Mortons Self-Raising Flour
- Brambleberry Strawberry Jam
- Dale Farm Whipped Cream
- Confectioners' Sugar For Dusting
- Preheat the oven to 325F / 160C degrees
- Butter two 8-inch/20 centimeter cake pans and line their bottoms with baking parchment, then set aside
- Weigh the eggs in their shells
- Weight out the same amount each in unsalted butter and granulated sugar
- Using an electric mix on high speed, cream the butter and sugar together until the mixture is fluffy and very pale yellow in colour, about five minutes
- In a separate bowl, beat the eggs, using a fork, then gradually mix them into the butter mixture until incorporated
- Weigh out the same amount of self-raising flour, and sift into the mixture
- Using a metal spoon, fold it gently until it's fully incorporated
- Divide the batter evenly between the two pans and bake for about 25 minutes, or until the cakes spring back after being gently pressed with your fingers
- Turn out the cakes onto cooling racks and allow to cool completely
- Once cool, spread one cake layer with whipped cream, one cake later with strawberry jam, sandwich them together, and dust lightly with confectioners' sugar
- Serve immediately, or store in an airtight tin for up to two days.