Elizabeth shares her homemade Victoria Sponge recipe, a firm favourite at any Afternoon Tea.
(Makes 6 bigger slices, or 8 smaller slices)
225g butter
225g caster sugar
225g self-raising flour
4 eggs
2 caps of vanilla extract (or you can use
another favourite extract)
Icing sugar to dust
Strawberry jam
- Soften the butter and mix in the caster sugar. In a separate bowl, beat the eggs with the vanilla extract.
- Add the beaten eggs to the mixture and start to sift the flour in, folding as you go.
- Split the cake mix between two 8” tins.
- Bake at 160˚C for 20 minutes. You’ll know the cake is ready when you can put a sharp knife in the cake and it comes out clean.
- Leave to cool in the tin.
- Once cooled spread on the jam in the middle and dust icing sugar on.
- Sandwich the cake together and dust icing sugar on the top.
- Carve and enjoy.
Elizabeth’s top tip: Do play around with the extract flavours, beating them into the eggs makes all the difference.