In these uncertain times we all crave things that give us comfort, and we can’t think of anything more comforting than a slice of traditional Victoria Sponge cake and a cup of tea. Why don’t you give our recipe a go and sit down for a good old virtual natter and cuppa with your loved ones!
The following makes a 20cm cake.
– 4 medium eggs
– 1 egg yolk
– 225g self-raising flour
– 200g salted butter, softened
– ¼ tsp vanilla extract
– 225g caster sugar
– 75ml crème fraiche
– 125g raspberry jam
Cream cheese frosting:
– 100g full-fat cream cheese
– 200g icing sugar
– 50g unsalted butter
– Seeds of ½ vanilla pod or ½ tsp vanilla extract
Step 1: Heat the oven to 165C/Gas Mark 3. At Konditor we use two 20cm sandwich tins gently lined with foil.
Step 2: Break the eggs and egg yolk into a measuring jug (the exact quantity of egg is important; you need exactly 225ml) and beat briefly with a fork until mixed. Sift the self-raising flour into a bowl and set aside.
Step 3: Put the butter, vanilla extract and and sugar in a bowl and beat with an electric mixer on medium or with a wooden spoon until light and fluffy. Add the crème fraiche and beat for a minute longer, which will add more volume and help dissolve the sugar crystals.
Step 4: Reduce the speed of the mixer and add the beaten eggs and flour gradually in alternate additions to keep the mixture smooth. When adding the last portion of flour make sure to gently fold it into the mixture with a spatula.
Step 5: Divide the mixture equally between the lined tins and bake for 25 minutes, then check if the cakes are done by inserting a skewer or small knife into the centre – if it comes out clean, the cakes are ready. Remove from the oven and leave to cool in the tins for 10 minutes, then turn out onto a wire rack and leave to cool completely.
Step 6: For the frosting, put the cream cheese, icing sugar and vanilla into a bowl and beat slowly until combined. Put the butter in a small pan and soften over a very low heat so that it just disintegrates rather than become piping hot. Gradually pour the melted butter into the cream cheese mixture until fully incorporated. If the mixture is too runny you may just need to leave it to chill in the fridge for a few minutes.
Step 7: Carefully peel off the foil on the sponge and place one cake upside down on a plate. Spread the jam evenly on top. Turn the second cake upside down and spread evenly with the frosting. Flip the frosted layer onto the jam layer, make sure it is centre and press down gently. For a simple finish, dust with icing sugar.