Victoria Sponge Cake

Ingredients

Cake:

  • 4 eggs
  • 300g sugar
  • 2 teaspoons vanilla
  • 200g flour
  • 2 teaspoons baking powder
  • ½ teaspoon. salt
  • 250 ml JUST MILK
  • 2 tablespoons butter or margarine

Filling:

  • 120 g softened butter (for the butter cream)
  • 300 g icing sugar (for the butter cream)
  • Jam of your choice
  • 1 short crust pastry
  • 480 ml of JUST MILK
  • 6 egg yolks
  • 70 g caster sugar
  • 1 vanilla pod, split
  • grated nutmeg
  • 350g red rhubarb, sliced about 1cm/½in thick

Method

  1. Preheat oven to 180°C. Grease and flour the bottom only of 2 20cm dia cake tins.
  2. In a large bowl, beat eggs until appearance is thick and lemony. Beat in sugar and vanilla.
  3. In a medium bowl, sift together the flour, baking powder and salt. Gradually stir flour mixture into egg mixture.
  4. In a saucepan, bring the JUST MILK and butter to a boil. Remove from heat and add all the hot milk mixture to batter mixture. Stir until well combined.
  5. Pour mixture into prepared cake tins, using a spatula to get remaining batter out of bowl, and to spread batter evenly.
  6. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean


    Filling:

  7. Cream the butter in a bowl using the back of a wooden spoon. Keep stirring until it’s of a creamy consistency. Add 280g of the icing sugar a spoonful at a time, continuing to cream the butter between each spoonful, until all the sugar has been thoroughly mixed in.

Prep Time (minutes)

Cooking Time (minutes)

Serves

Difficulty

MEDIUM

Category

BRITISH CLASSICS

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