Victoria Sponge — Light & Airy

Saved House & Garden recipe with your title “Victoria Sponge light airy”.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C, fan 160°C. Grease two 20 cm sandwich tins and line the bases with baking paper. Make sure the butter is very soft without being melted; if needed, microwave diced butter for 30 seconds on half power.

Step 2

Beat butter and caster sugar with an electric whisk for 5–6 minutes until very pale, almost doubled and no longer grainy. Stir in vanilla extract.

Step 3

Beat the eggs in a jug, then add a little at a time, whisking each addition in fully and restoring a light fluffy texture before adding more. Take time to keep the mixture aerated and avoid curdling.

Step 4

Set aside the mixer. Gently fold in flour using a thin-edged spatula or metal spoon; sift it first only if lumpy. Stir in milk. Divide evenly between the tins and level without smearing batter up the sides.

Step 5

Bake for 25–30 minutes until golden and springy. Cool in the tins for 5 minutes, then transfer to a rack and cool completely. Do not leave in the tins until cold, as they may become soggy.

Step 6

Whip double cream, filling icing sugar and vanilla bean paste to soft peaks. Remove baking paper. Spread jam on the base layer, leaving about 1 cm clear at the edge. Pipe or spread the cream over it, again staying about 1 cm from the edge.

Step 7

Carefully place the second cake on top and dust with icing sugar.