Victoria Sponge
Classic sponge cake layered with jam and whipped cream
MediumAges 7-1040 minMakes 8 good slicesKids' score 4/5
Ingredients
- • 200g caster sugar, 200g butter (or margarine), 3 eggs, 200g self-raising flour, splash of milk, 300ml double cream, jam
Method
Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then fold in the flour and a splash of milk if needed. Divide between two lined tins and bake at 170°C for 20 minutes until cooked through. Cool, then layer with jam and whipped cream.
Safety notes
Children should cook with appropriate adult supervision. Take care around heat, sharp tools and allergens.
- • Use care with hot ovens and trays and supervise use of electric whisk
Skills learned
Measuringcreamingcracking eggsmixingfoldingusing an oventimingtesting donenesswhiskinglayering
Tips for grown-ups
- • Weigh eggs and match butter, sugar, and flour for more consistent results
- • Cream butter and sugar until pale and fluffy (easier with an electric whisk)
- • Butter or margarine both work—margarine can be more forgiving
- • Line and grease tins well to prevent sticking
- • Bake in the centre of the oven and avoid opening the door
- • Check doneness with a skewer or by listening for bubbling stopping
- • Whisk jam before spreading for smoother layers
- • Whip cream to soft/stiff peaks but stop before it becomes grainy
Allergens
Contains: eggs, dairy, gluten. Always check labels and supervise as needed.
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