RECIPE: Classic Victoria Sponge Sandwich Cake

Classic Victoria Sponge Sandwich Cake

Recipe by Doves FarmCourse: DessertServings

1

cakeCooking time

20-25

minutes

Using organic flour is a simple way to make a positive difference to the planet, whilst elevating everyday bakes. To celebrate Organic September, Doves Farm has shared this tasty recipes for a Classic Victoria Sponge Sandwich Cake, to enjoy this month and beyond!

Ingredients

• Sponge cakes

• 150g Doves Farm Organic Self Raising White Flour

• 150g butter, softened

• 150g caster sugar

• 3 eggs

• 1½ tbsp water

• 1½ tsp vanilla extract

• Butter, for tin

• Buttercream and Jam Filling

• 50g butter, softened

• 100g icing sugar

• 5 tbsp raspberry jam

• Topping

• 1tsp icing sugar, for dusting

Directions

• Sponge Sandwich Cakes

• Pre-heat the oven to 180°C, Fan 160°C, 350°F, Gas 4.

• Rub some butter around the inside of two round baking tins (2 x 18cm/7″) or insert a baking liner.

• Chop the butter into small cubes.

• Put the butter cubes and sugar into a mixing bowl and beat together until light and fluffy.

• Break the eggs into the bowl one at a time, beating well after each.

• Sieve the flour into the bowl and mix it in.

• Add the water and vanilla extract and stir to combine.

• Divide the mixture between the prepared tins and smooth the tops.

• Bake for 20-25 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.

• Leave the cakes to cool in the tins for 5 minutes.

• Turn the cakes out onto a wire rack and leave until completely cold.

• Buttercream and Jam Filling

• Chop the butter into small cubes.

• Put the butter cubes into a bowl and beat until smooth.

• Sieve the icing sugar into a bowl.

• Beat the icing sugar into the butter a spoon at a time.

• Spread the buttercream over one cold sponge.

• Spread the jam over the buttercream.

• Place the other sponge on top.

• Toppings

• Sieve the icing sugar over the top of the cake.