Light & Fluffy Victoria Sponge

Making the best Victoria Sponge cake always goes down well with family and friends and this Victoria Sponge is great for first time bakers, being both simple and tasty. The classic sponge recipe can be used for cupcakes, add cocoa for chocolate cake or sprinkle in some frozen berries or chocolate chips and make muffins. You can cover it in fondant icing and make cakes for special occasions, but be prepared for complements, as your sponge will be so light and fluffy, everyone will want an extra slice!

FOR THE SPONGE YOU WILL NEED:

Greaseproof baking paper

2 Cake tins (8inch)

Hand or Stand Mixer

4 eggs

8 oz Self raising flour

8 oz Margarine

8 oz Caster sugar

2 tsp Baking powder

3 tbsp Water

There are multiple options for the filling, it's down to personal preference. You can have it with jam and cream or just plain jam, which could be either strawberry or raspberry. You could prefer whipped cream or buttercream, it is your choice and it definitely comes down to your sweet tooth!

FOR THE FILLING YOU WILL NEED:

Raspberry or Strawberry jam

Whipped double cream or butter cream (half pack salted butter at room temp, half pack icing sugar (250g) and 1 tbsp vanilla essence beaten together until light and creamy-any extra left over can be frozen!)

METHOD

Preheat oven to 180ºC

Grease and line your cake tins.

Putting the marg and sugar in a bowl mix together until thoroughly combined.

Add the baking powder to the flour.

Add in one egg and about a quarter of the flour at a time, mixing in well before adding in the next. (The flour measure doesn't have to be exact it is purely to stop curdling)

Using a hand mixer or stand mixer beat the mixture for 1 minute or until very light and smooth.

Add in the water and beat again for 1 minute.

Share out the mixture evenly between the two tins and smooth the top, levelling the mix.

NB. If you are making a celebration cake to be iced, you may prefer the cake to be flat, so gently tap the tins down onto your work top to help keep the mix even by popping some of the air bubbles. If it still rises unevenly, then you'll need to level with a knife, so wrap the cake once cool and leave until the following day, then level. The cake will hold together better.

Cook in the centre of the oven until golden brown. Cooking time can vary depending on the oven, but I approximate 25 mins. The best way to check you cake is done is to gently and quickly touch the top with your finger, (careful not to burn yourself!) if it springs back it it cooked!

Turn the cakes out onto wire racks to cool.

Once cool, cover the flat side of one cake with jam and the other cakes raised side with whichever cream you chose, if you chose any at all.)

Make the sandwich. For a classic Victoria Sponge- you could choose to dust the top with either a little caster sugar or sieved icing sugar or alternatively leave it plain. It is up to you!

Serve and enjoy with a cuppa!

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