Victoria Sponge Cake

So we have a new King! I made this Victoria Sponge Cake in honour of King Charles III on the day of his coronation. And this Monday, we celebrate his great-great-great grandmother Queen Victoria's Birthday. This delicious sponge is Mary Berry's recipe that I altered a little. It is soaked in a juicy Raspberry Jam and smothered with Vanilla Whipped Cream throughout the centre of the cake. It is a simple and fun recipe to make and your guests will absolutely love it. You might also try using homemade strawberry jam. Strawberry season is just around the corner!

Pre-heat oven to 350 F

Butter two 8" round cake tins and line with parchment paper

Ingredients:

4 free range eggs, at room temperature

8 ounces of fine sugar

8 ounces of unbleached flour

3 1/2 teaspoons of baking powder

1/4 teaspoon of fine sea salt

8 ounces of butter, at room temperature

Good quality Raspberry Jam, I love St. Dalfour Raspberry Jam from France

Vanilla Whipped Cream

A few tablespoons of Icing Sugar, for dusting

Method:

Mix eggs, sugar, flour baking powder and sea salt in a large mixing bowl. Be careful not to over mix.

Divide the mixture evenly between the two baking tins

Bake the cakes in a pre-heated oven for 20-25 minutes. The cakes will be done when they are golden brown and a sharp knife comes out clean

Cool for about five minutes

Carefully turn the cakes out of the tins onto a cooling rack and allow to cool completely

For assembly:

Place one cake upside down onto a large round plate and spread it with plenty of the raspberry jam

Spread the whipped cream evenly over the jam

Top with the second cake, top-side up

Dust with icing sugar, using a fine sieve

This Victoria Sponge is a Royal treat and will serve 10 people. Thanks to Mary Berry!