Victoria sponge cake

with whipped cream and jam

Preparation : 15 min	Resting : -
Cooking : 20 min	Equipment :
Difficulty :	Rating : 2 rates
Download the recipe :
Programmes :	accessories :

Serves 8-10 :

SPONGE CAKE
225	g self-raising flour
225	g caster sugar
225	g soft butter,
	or Bertolli Olive Oil spread
½	tsp baking powder (optional)
4	medium eggs
	icing sugar for dusting

WHIPPED CREAM
500	ml whipping cream
60	g icing sugar, sifted
1	jar of strawberry or raspberry jam

1	Preheat the oven to 180 °C (170 °C fan, gas mark 4). Butter and bottom-line two 18cm sandwich tins.
2	Place all the sponge cake ingredients in the metal bowl. Select the PASTRY/ CAKE programme. Run for 10-15 seconds, press STOP, scrape down excess flour and restart for a further 5 seconds.
3	Evenly divide the cake batter between the sandwich tins. Bake for 20-25 minutes or until cake tester comes out of the cake clean.
4	Cool on a wire rack. When cold, spread the jam on the top of one cake; cover with a layer of the whipped cream. Carefully place the remaining cake on top; dust with icing sugar.
WHIPPED CREAM
1	Refrigerate the cream and the whisk for at least 30 minutes.
2	Cool the metal bowl. Put some ice cubes into it, run the CRUSH programme, empty and dry thoroughly.
3	Fit the whisk in the metal bowl and add the cream and icing sugar. Remove the cap from the lid and run the EXPERT programme 2 minutes 30 seconds/speed 7 (without heating). Depending on the type and temperature of cream used, it might be necessary to restart the programme. Watch carefully so that the cream does not become butter. The cream is whipped when traces of the whisk start to appear on the surface.

Chef’s tip

You could fill the cake with fresh berries, and/or replace whipped cream with buttercream.

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ALL COMMENTS

Danger bunny

cake was more like a butter cake then a sponge cake

This cake was ok. It rose reasonably well but considering it is made with SR flour with the addition of baking powder, it should have risen much more than it did. It may be better to use the whisk anf whisk for much longer. Traditional sponge has plain flour and no baking powder and rises simply because of the air beaten into it. This recipe needs adjustment.