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Victoria Sponge Cake

Ingredients for a classic 9 inch cake (12 generous portions)

The Cake:

  • 350g / 12oz caster sugar
  • 350g / 12oz Stork margarine
  • 350g / 12oz self raising flour
  • 6 large eggs, lightly beaten
  • 1.25ml / ¼ tsp pure vanilla extract

The Filling:

    Method

    • Preheat oven to 170℃ / Gas Mark 3. Lightly grease and line two round 9" x 1" sandwich cake pans with baking parchment or greaseproof paper.
    • Cream together the Stork and sugar until light and fluffy.
    • Add the eggs in several stages. To avoid curdling, add a tablespoon of flour after each addition. Gently beat in the vanilla extract.
    • Fold in the flour until just combined on slow speed if using a food mixer or with a large metal spoon and a figure-of-eight motion by hand.
    • Divide the cake mixture evenly between the prepared cake tins. Bake for approximately 35-40 minutes.
    • While the cakes are cooling, beat together the butter, icing sugar and vanilla extract until light and fluffy.
    • When the cakes are cold, remove the baking parchment and place one layer, bottom side uppermost on a serving plate.
    • Spread with a generous layer of The Cherry Tree Strawberry or Raspberry Extra Jam.
    • Carefully spread or pipe a layer of the vanilla butter cream over the jam, and then place the second cake on top.
    • Lightly sprinkle a dusting of icing sugar over the assembled Victoria Sandwich.
    • Serve and enjoy!