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I’m delighted to share my recipe for the ultimate English delight - a Victoria Sponge cake. It’s a timeless classic, was a favourite of Queen Victoria herself, and now it’s your turn to give it a try! In my opinion, this cake is the perfect combination of layers. A light and fluffy sponge which gives way to the sweet freshness of raspberry jam, a hint of vanilla and a melt in the mouth, smooth layer of velvety Chantilly cream. And of course, this heavenly indulgence goes down beautifully with another English tradition - a cup of tea! You don’t need any fancy equipment and the best part is, to make the process even simpler (and more fun!) I’ve created a step-by-step video where you can bake along with me. I’ll guide you through the recipe and give you my top tips and tricks to make sure you get a yummy bake every time. You can follow along with me here and below is the recipe where you’ll find everything you need. Happy Baking! Oh, and if you have any questions or need any help with the recipe, please reply to this email and get in touch - I’d genuinely love to hear from you! And remember to share your cake with me on Instagram @bakewithmaria. I can’t wait to see your creations! RECIPE This recipe makes one 6” cake. You can double the quantities if you want to make an 8” cake. Ingredients: 125g unsalted butter 125g caster sugar 2 medium eggs 125g plain flour 1tsp baking powder 1tsp vanilla extract Pinch of salt Raspberry jam Equipment: Kitchenaid or handheld mixer Medium bowl Spatula Two round 6” tins Baking parchment Jug Whisk Piping bag Nozzle - any will do!
1. Preheat the oven to 160C (fan.) Lightly grease the tins and line the bottom with baking parchment. 2. To make the sponges, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix again. 3. Sift the flour and salt into the bowl and fold in until the mixture is glossy and smooth. 4. Divide the mixture between the sandwich tins and level with a spoon. 5. Bake on the middle shelf of the oven for about 20-25 minutes until golden, well risen and a cake skewer inserted into the middle of one of the cakes comes out clean. 6. Leave the cakes to cool in the tin for 5 minutes and then ease out onto a wire cooling rack and leave until completely cool. Chantilly Cream Ingredients: 150ml double cream (cold) 1 tsp vanilla extract 1 tbsp caster sugar Place the caster sugar, vanilla extract and double cream into a medium sized bowl, and whisk by hand with a balloon whisk until soft peaks form. Be careful not to over-whisk – you want this to be firm enough to hold as a filling in the cake, but not so whisked that it starts to split. Keep in the fridge until you need it. To assemble: Make sure the cakes are completely cold. Trim the bottom half if needed, so that it is flat, and top with the fresh raspberry jam and a layer of Chantilly cream. Place the top half of the cake on top of the filling and dust the top with icing sugar. Once filled, the cake is best served the same day due to the fresh cream content – if you wish to keep it a little longer, store in the fridge for up to 2 days, no more, and bring to room temperature just before serving. ✨The final and most important step… enjoy eating with your loved ones! ✨ Maria x
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