Victorian sponge

Recipe from: 5/1/2004 12:00:00 AM

Ingredients 9
Servings 0


  • 350
    unsalted butter
  • 350
    castor sugar
  • 6
    large eggs
  • 10
    vanilla extract
  • 350
    self-raising flour
  • 315
    cream, whipped
  • 90
    strawberry or youngberry jam
  • icing sugar, to dust


Preheat the oven to 180 °C.
With an electric mixer, cream the butter and sugar until pale, light and fluffy.
Add the eggs one by one and continue beating with the mixer until incorporated.
Add the vanilla extract and mix well.
Once the eggs have been incorporated, sift the flour and gently fold it in with a spatula.
The mixture should be thick enough to stay on the spatula and plop off when turned upside down (this is called dropping consistency).
If it is took thick, add a little water.
Spoon into two greased 23 cm cake tins and smooth the tops.
Bake for 20 to 25 minutes or until risen well, and a skewer inserted in the centre comes out clean.
When cooled slightly, turn the cakes out and cool them on wire racks.
Turn one cake upside down on a wire rack or serving platter and top first with cream, and then with jam.
place the other cake on top and sprinkle with icing sugar.

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