Victoria Sponge Cake
- 175g F.G. Roberts self-raising flour
- 175g butter, well softened + a little extra for greasing tin
- 175g caster sugar
- 1 ½ tsp gluten free baking powder
- 3 large eggs
- 1 tsp vanilla extract
- Warm water – A little extra by eye if required
- Pre-heat oven to 180C.
- Grease x1 - 30cm, or x2 - 20cm baking tins with butter and line with bake sheet.
- Soft self-raising flour and baking powder into a large bowl.
- Add the eggs, butter, sugar and vanilla extract. Beat with an electric mixer or wooden spoon.
- The mix should be pale and creamy; soft enough to drop easily off a spoon – add a small amount of warm water if required.
- Spoon the mixture into the one tin, or divide evenly into two tins if preferable.
- Bake for 30minutes. When ready, the cake/s should be risen and golden. The middle should be firm but springy.
- Leave for a couple of minutes before removing from tin. Slip a knife around the edge to assist if required and if not using a spring form tin. Peel off bake sheet carefully. Allow to cool on a rack.
- If using one tin, halve the cake using a long bread knife, cutting evenly around and sliding top half onto a plate. If using two tins, simply have these two sides ready to layer.
- Spread bottom sponge half with jam and whipped cream, adding sliced berries on the jam if desired (it helps to add a mound of cream to the centre and this will disperse evenly around to the edges as the top layer added.
- Flip the top half of the sponge onto the cream layer, using a plate for assistance if required.
- Press top down very gently, sift icing sugar over, slice and enjoy!
Note: Zesty Lemon Variation
For a zesty lemon variation, add the zest of one lemon at the mixing stage prior to baking, then spread with lemon butter and fill with lemon curd.