Our recent competition to win a KitchenAid mixer was a huge success attracting thousands of entries. We loved reading about your favourite recipe suggestions and all the memories attached to them. Over the next few months we’ll be featuring a handful of your most popular suggestions, starting this month with the classic and much loved Victoria Sponge.
There are various tried and tested recipes out there all claiming to be the best, however we found this slightly unusual method gave great results. Firstly, you need to weigh the eggs in their shells, then use the same weight of each flour, sugar and soft margarine. This ensures the recipe proportions are always correct, regardless of any variation in egg size.
Also, for best results we would recommend Clover margarine or any spread that contains around 70% fat, including butter. Lower fat spreads don’t work so well. Whatever fat you use make sure that it, and all your ingredients, are at room temperature before you start.
We used three large eggs – if using small to medium sized eggs, base your recipe on four.
- 3 large free-range eggs, weighed in their shells (our 3 eggs weighed 205g, we then used the same weight of each soft margarine, caster sugar & flour as follows)
- 205g soft margarine
- 205g caster sugar
- 205g self raising flour
- 1/2 teaspoon baking powder
- a few drops vanilla extract (optional)
- 200g icing sugar, sieved
- 100g soft margarine
- 1 tbsp milk
- a few drops vanilla extract
- 2-3 tbsp good quality raspberry jam
- a little extra icing sugar to finish
Follow these steps
- Oil two 20cm round sandwich tins and base line with baking parchment. Pre-heat the oven to 170degC
- Break the eggs into a large mixing bowl. Add in the soft margarine, caster sugar, self-raising flour, baking powder and vanilla extract if using. Using an electric whisk, beat well together to form a smooth batter (about 2 minutes)
- Divide the mixture evenly between the two prepared tins and spread out evenly. Place in the pre-heated oven for 20-25 minutes or until risen, golden and springy when pressed lightly in the centre. Remove from the oven and leave to cool in the tins for about 5 minutes before turning out onto a wire rack. Remove the lining papers and leave to cool completely.
- Prepare the buttercream filling by beating the soft margarine, icing sugar, milk and vanilla together to form a smooth, light buttercream.
- Place one of the cooled sponges onto a serving plate and spread over the raspberry jam. Spread the buttercream filling onto the base of the other cake, then sandwich the two together. Dust the top of the cake lightly with icing sugar before serving.
- Cuts into 8 slices.