Royal Victoria Sponge

Name: Royal Victoria Sponge
Total time: 2400 s
Yield: 10 slices
Cuisine: British
Ingredients: 3 eggs; 150 g caster sugar; 150 g SR flour; 150 g softened unsalted butter; 1/2 tsp vanilla essence; 100 g jam (raspberry or strawberry); 150 g softened unsalted butter; 220 g seived icing sugar; 1/2 tsp vanilla essence

Matthew Lay @merlin

I hear the queen likes a bit of sponge.

Matthew Lay @merlin

I hear the queen likes a bit of sponge.

Saved

Ingredients

40min@180C

10 slices

Cake
3eggs
150 gcaster sugar
150 gSR flour
150 gsoftened unsalted butter
1/2 tspvanilla essence
100 gjam (raspberry or strawberry)
Frosting
150 gsoftened unsalted butter
220 gseived icing sugar
1/2 tspvanilla essence

Saved

Steps

40min@180C

1

Preheat the oven to 180 degrees c
2

Grease and line an 8-inch cake tin
3

Cream the caster sugar vanilla essence and softened unsalted butter until light and fluffy
4

In a separate bowl whisk the eggs
5

Gradually add the beaten eggs and little at a time to avoid the mixture curdling
6

Sieve the flour and carefully mix into the mixture
7

Put the cake mix into the Cake tin and smooth. Place in the middle shelf of the oven and bake for approximately 40 minutes until the cake appears golden brown
8

Use a skewer to check that the cake is done. Take the cake out of the Cake tin and allow to cool on a rack.
9

Cream the butter and icing sugar together with the vanilla essence to make the frosting
10

When the cake is cooled sliced in half round the equator using a bread knife.
11

Spread a layer of jam and frosting in the middle, and layer the other half of the frosting on top and assemble the sponge.