Ireland AM
Ireland AM

Virgin Media Player

Classic Victoria Sponge

Wed, 27 March 2019

Classic Victoria Sponge

Ingredients

• 200g/7oz Odlums Self Raising Flour
• 200g/7oz Butter (at room temperature)
• 200g/7oz Shamrock Golden Caster Sugar
• 1 level teaspoon Odlums Baking Powder
• 4 Eggs, beaten
• 2 tablespoons Milk

Filling

• 125g/4oz Butter (room temperature)
• 175g/6oz Icing Sugar
• Few drops Goodall's Vanilla Essence (optional)
• Jar of good quality Raspberry Jam
• Icing Sugar, for dusting

Method:

1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line two 18-20cm/7-8" sandwich tins.
2. In a large bowl, beat all the cake ingredients together to form a smooth soft batter.
3. Divide the mixture between the prepared tins and smooth the top with back of spoon. Bake for about 20 minutes until golden brown and the cake springs back when pressed.
4. Turn onto a wire tray or cooling rack and allow to cool completely.
5. Meanwhile, make the filling by beating the butter until smooth, then gradually beat in the icing sugar. Finally, beat in the vanilla essence, if used.
6. Spread the buttercream filling over the base of one of the sponges, spread the jam over the other and sandwich the two.
7. Dust with icing sugar before serving.
8. Store in an airtight container and enjoy within 3 days.

More Baking

Christmas Chocolate Yule Log

Christmas Chocolate Yule Log

Tue, 19 December 2023

Chef: Catherine Leyden

View More.

Apple & Mixed Berry Crumble

Apple & Mixed Berry Crumble

Wed, 30 August 2023

Chef: Edward Hayden

View More.

Raspberry Buns

Raspberry Buns

Mon, 3 July 2023

Chef: Catherine Leyden

View More.

Strawberry Tart

Strawberry Tart

Wed, 17 May 2023

Chef: Catherine Leyden

View More.

Date and Honey Soda Bread

Date and Honey Soda Bread

Tue, 31 January 2023

Chef: Catherine Leyden

View More.

Christmas Shortbread

Christmas Shortbread

Wed, 7 December 2022

Chef: Catherine Leyden

View More.