Granny’s Victoria Sponge
Here's James Martin's classic Victoria sponge, just like Granny used to make!
Ingredients
- 200g unsalted butter, softened, plus extra for greasing
- 200g caster sugar
- 1 tsp vanilla extract
- 4 free-range eggs
- 200g self-raising flour, sifted plus extra for dusting
To serve:
- double cream, whipped
- raspberry jam
- icing sugar
You’ll also need:
- Stella James Martin Bakers Dozen 20cm Springform Cake Tin
Method
- 1
Pre-heat the oven to 190C/375F/Gas 5. Lightly grease and flour two of the Stellar 20x7cm cake tins.
- 2
Beat the butter and caster sugar together until well creamed. Add the vanilla extract. Gently mix the eggs together in a small bowl, then add, little by little, to the butter mixture. Fold in the sifted flour and divide the mixture between the tins.
- 3
Bake for 20-25 minutes, until well risen and golden. Once cooked, cool on a wire rack. Fill with cream and jam, and sprinkle with icing sugar.
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Granny’s Victoria Sponge was taken from 69 of COOK VEGETARIAN
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- 200g unsalted butter, softened, plus extra for greasing
- 200g caster sugar
- 1 tsp vanilla extract
- 4 free-range eggs
- 200g self-raising flour, sifted plus extra for dusting
To serve:
- double cream, whipped
- raspberry jam
- icing sugar
You’ll also need:
- Stella James Martin Bakers Dozen 20cm Springform Cake Tin
- 1
Pre-heat the oven to 190C/375F/Gas 5. Lightly grease and flour two of the Stellar 20x7cm cake tins.
- 2
Beat the butter and caster sugar together until well creamed. Add the vanilla extract. Gently mix the eggs together in a small bowl, then add, little by little, to the butter mixture. Fold in the sifted flour and divide the mixture between the tins.
- 3
Bake for 20-25 minutes, until well risen and golden. Once cooked, cool on a wire rack. Fill with cream and jam, and sprinkle with icing sugar.