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Victoria Sponge Cake

Victoria Sponge Cake

Recipe Submitted By: bakingmad

Capture the flavours of summer in this cake. The elderflower cordial and the mint blend with the blueberries to make this an impressive cake. Perfect to serve and share with afternoon tea.

Preparation Time	20 minutes
Baking Time	25 minutes
Portions	serves 6-8
Skill Level	Easy
Average Rating

Victoria Sponge Cake Ingredients

175 grams	Butter unsalted, at room temperature
175 grams	Caster Sugar Baking Box (Silver Spoon)
3	Happy Eggs beaten
0.50 tsp	Vanilla Extract (Nielsen-Massey)
175 grams	Self Raising White Flour (Allinson Nature Friendly)
1 tbsp	Milk

Additional Ingredients

300 ml	Double Cream
5 tbsp	Elderflower cordial
225 grams	Blueberries
	fresh mint leaves, to decorate

This recipe uses

How to make Victoria Sponge Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180˚C/360F/Gas mark 5. Lightly grease two x 20cm cake tins and line the base with greaseproof paper.
Cream together the butter and sugar until it is light and creamy.
Add the beaten eggs, a little at a time – if the mixture starts to curdle, add a little flour.
Fold in the vanilla essence and flour, adding a little milk if needed, to give a dropping consistency.
Divide the mixture between the two tins and gently spread out with a spatula.
Bake for 20-25 minutes, or until golden brown on top and springy to the touch.
Remove from the oven and leave to rest for 5 minutes before turning out onto a cooling rack and leave to cool.
Whisk the double cream and elderflower cordial together until just stiff.
Spread over the base of the cake then sprinkle with half the blueberries.
Top with the other sponge and repeat with the cream and blueberries. Dot with fresh mint leaves before serving.

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