GRANNY'S VICTORIA SPONGE

Granny's Victoria sponge image

The classic Victoria sandwich is always a teatime winner - every bite brings a taste of nostalgia

Provided by James Martin

Time 40m

Yield Cuts into 8-10 slices

Number Of Ingredients 8

Ingredients

200g unsalted butter, softened, plus extra for greasing
200g caster sugar
1 tsp vanilla extract
4 medium eggs
200g self-raising flour, plus extra for dusting
about 6 tbsp raspberry jam
250ml double cream, whipped
icing sugar, for dusting

Steps:

Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.
Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.

Nutrition Facts : Calories 599 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium