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Victoria Sponge Obsessed

I’m obsessed with Victoria Sponge Cakes; one of the strongest held memories of my native land as I tried to adapt to a new culture as a young child.
I’d pull out my mother’s Marguerite Patten cookbook and ask her to make that cake I was pointing to: airy, jammy and fruit-laden, with pillows of Chantilly cream.
Over the past few years, I sought out a gastronomic interpretation that never quite formed but I think that’s as it should be as the Victoria Sponge really is the little black dress of cakes.
Elegant and simple and perfect as it is.

My adaptation using larger quantities and a little vanilla.

Victoria Sponge Cake

* 225g (8oz) butter, softened
* 225g (8oz) superfine sugar
* 4 large eggs
* 1 tsp vanilla paste, essence or seeds from 1 pod
* 225g (8oz) self-raising flour
* 2 tsp baking powder
* 480 ml/ 2 cups heavy cream
* 1 T powdered sugar + more for dusting
* 1/2 jar of Coco Fine Foods Strawberry Jewel or Raspberry Vanilla Jam

Method:
Preheat oven to 350F
Butter two 8 in cake tins and line bottom with parchment.
Cream butter and sugar until light and then add vanilla and eggs one at a time.
Sift in flour and baking soda and mix until just combined.
Pour evenly into 2 pans and bake for 25min or until springy to touch and tester comes out clean. Cool on rack.
Whip cream with powered sugar until somewhat stiff.
Place Coco Fine Foods Jam on first layer and top with cream. Place 2nd layer on top and dust with confectioners sugar and decorate to liking with berries.

Strawberry Jewel Jam and Raspberry Vanilla Jam.
Available in our e-Shop, select retailers and local green shops.

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