Victoria Sponge

A Victoria Sponge is one of the simplest cakes there is and quite one of the best. Plain, airy cakes, sandwiched with sweet jam and smooth, whipped cream, even if the cream was not in the original version: it is no wonder that it has been such a favourite through the generations. I tinker only a little bit: I use a mixture of flour and cornflour/cornstarch in the sponge, which creates cakes that are exceptionally light and tender; and I add some fruit along with the jam. Here, I’ve used raspberry jam and raspberries, but I can tell you that some sliced strawberries with strawberry jam, or blackberries with their corresponding jam, are also to be considered. Should you decide you wish to leave out the fruit, which in winter may be necessary, I’d add perhaps a little more jam, sharpened with a good spritz of lemon juice. Anyway, this is the Victoria Sponge I’ve been making for decades, and I’m absolutely thrilled that it is now on the site. I don’t advise making this in advance, as it stales quickly. As with so many simple pleasures, just savour it in the moment.

Unbalanced

% Daily Values based on a 2,000 calorie diet

↑Support creators by visiting their site 😊