Granny’s Victoria Sponge
Here's James Martin's classic Victoria sponge, just like Granny used to make!
- Serves:
- 12
- Ready in:
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.
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.
Here's James Martin's classic Victoria sponge, just like Granny used to make!
Granny’s Victoria Sponge was taken from 69 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
