Victoria sponge cake

Victoria sponge cake

Recipe by : Magimix
★ ★ ★ ★ ☆ 13 rates
Preparation : 15 min
Cooking : 20 min
Total time : 35 min
Rest : 0 min
Equipment

2 cake tins (18cm)

8 people

225 g plain flour

1 sachet of baking powder (11 g)

225 g of unsalted butter

4 medium size eggs

225 g of caster sugar

100 g of strawberry jam

0.5 L of double cream

60 g of icing sugar

Associated products

COOK EXPERT

COOK EXPERT
COOK EXPERT BATCH COOKING (Bundle)

COOK EXPERT BATCH COOKING (Bundle)
All Cooking Food Processor
Tips

You can fill your cake with red berries and / or replace the whipped cream with a buttercream. You can also replace the strawberry jam with a jam of your choice.

RECIPE STEPS
1
Heat the oven to 180°C.
2
Butter two 18cm cake tins and line the bottom with baking paper.
3
Put all of the ingredients into the metal bowl and run the program. Run for 10-15 seconds, press Stop, scrape down excess flour and restart for a further 5 seconds.
  • 225 g plain flour
  • 1 sachet of baking powder (11 g)
  • 225 g of unsalted butter
  • 4 medium size eggs
  • 225 g of caster sugar
Pastry/Cake 01:30 / 12 /
4
Evenly divide the cake batter between the cake tins. Bake for 20 to 25 minutes.
5
Check the cakes are done with a cake tester or knife: it should come out clean. Let the cakes cool on a rack.
6
Refrigerate the cream and the whisk for at least 30 minutes before using.
  • 0.5 L of double cream
7
Cool the metal bowl by placing a few ice cubes in it and running the program.
Crushed ice 01:00 / Auto /
8
Empty it and then wipe it thoroughly.
9
Fit the whisk in the metal bowl. Add the cream and icing sugar. Remove the cap from the lid and run the program.
  • 0.5 L of double cream
  • 60 g of icing sugar
Expert 02:30 / 7 / __°C
10
Depending on the type and temperature of cream used, it might be necessary to restart the program. Watch carefully so that the cream does not become butter. If necessary, rerun the program.
Expert 01:30 / 7 / __°C
11
The cream is whipped when traces of the whisk start to appear on the surface.
12
Spread the jam on the top of one cake and cover with a layer of the whipped cream.
  • 100 g of strawberry jam
13
Carefully place the other cake on top. Dust with icing sugar.
  • 60 g of icing sugar

© photos Sandra Mahut © 2016 Hachette Livre (Marabout) - version UK

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