From the 1950s divider · Off the ration
Classic Victoria Sponge
Two light golden sponges sandwiched with raspberry jam and a cloud of cream. The cake every granny had a tin ready for.
- Prep20 mins
- Cook25 mins
- Serves8
- DifficultyEasy
Photo: gordonplant, CC BY 2.0 · Photo: Eljay, CC BY 2.0
From the tin
Named after Queen Victoria, who is said to have taken a slice with her afternoon tea, this cake became the benchmark of every village show. During rationing it was a luxury of fat, sugar and four whole eggs, so when sugar came off the ration in 1953 a proper Victoria sponge was a small celebration. The card for this one is usually the most splattered in the tin.
Classic Victoria SpongeServes 8 · 1950s
You'll need
Method
- Heat the oven to 180°C / 160°C fan / gas 4. Grease and line two 20cm sandwich tins.
- Cream the butter and sugar together until pale and fluffy, about 4 minutes.
- Beat in the eggs one at a time, adding a spoonful of flour with each to stop the mix curdling.
- Fold in the remaining flour, baking powder and vanilla until just combined.
- Divide between the tins, level the tops and bake for 25 minutes until golden and springy.
- Cool in the tins for 10 minutes, then turn out onto a wire rack.
- Once cold, spread one sponge with jam, top with the cream and sandwich together. Dust with icing sugar.
