A slice of Victoria sponge is the classic British afternoon treat, and while raspberry jam is the traditional filling, whipped cream and fresh raspberries are always a welcome summer alternative. I’ve used the most classical, accurate method for making this cake, by weighing the eggs (they will be around 110g) and then measuring out exactly the same amount of butter, flour and sugar. This is also a great recipe for cupcakes – simply drop spoonfuls of the mixture into paper cases and bake for 8–10 minutes. How you decorate them is up to you – sometimes you want the full buttercream icing extravaganza, at others, a simple dusting of icing sugar is best. Kids will inevitably want colour in their icing.
Makes 1 x 20cm round cake
You will need 2 x 20cm springform or loose-bottomed tins.
Ingredients
Butter, for greasing
2 medium eggs
100–120g butter, at room temperature
100–120g self-raising flour, sifted
100–120g caster sugar
Raspberry jam or fresh raspberries and clotted cream, to fill
Icing sugar, to dust
Method
Preheat the oven to 180°C/gas 4. Lightly grease the tins and base-line with baking parchment. Weigh the eggs. Measure out exactly the same weight in butter, flour and sugar.
Place the butter and sugar in a large mixing bowl and beat them together, an electric beater of some kind really helps, until pale and fluffy. This will take 10 minutes or so, but really is worth the effort.
Beat together the eggs, and, spoonful by spoonful, incorporate them into the creamed mixture, take it slow or it will curdle. Finally, with a metal spoon, fold in the flour, one quarter at a time, until it is well mixed in, but try not to overwork.
Divide the mixture between the two tins and bake for 25 minutes, until the middle feels springy to the touch. Allow to cool slightly before turning out of the tins, then transfer to a wire rack to cool completely.
Peel off the paper and sandwich the flat sides together with raspberry jam or raspberries and cream. Dust the top with icing sugar.
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