Classic Victoria Sponge Loaf
Last week my sister and brother-in-law came over from Scotland to visit for a few days, and in honour of this, my Mum asked me to bake her a Victoria sponge cake. No fancy showstoppers will convince her that the Victoria sponge isn’t the best cake out there. I must say I’m fond of a Victoria sponge myself, especially with afternoon tea.
I like the traditional method where you weigh the eggs in their shells and then base the flour/butter/sugar weight on that, as you’re always guaranteed a moist cake. For the filling I used homemade strawberry jam and buttercream, but you could use raspberry jam instead if you prefer. Fresh strawberries are also really nice.It was so lovely to bake this for all the family and see everyone enjoying it. There wasn’t a single slice left by the end of the evening and my brother-in-law was asking when I was baking the next one. Unfortunately (for him) by the time I got round to baking another one, they had ventured back home to Scotland. The good news is, here’s the recipe…so why not make it yourself?
- 190g butter, softened
- 190g caster sugar
- 3 medium sized eggs, room temperature
- 190g plain flour
- 1 1/2 tsp baking powder
- pinch of salt
- 140g icing sugar
- 50g butter, softened
- 2-3 tbsp strawberry jam
- Preheat your oven 160c (fan) and line a loaf tin with baking paper greased with butter.
- Cream the butter and sugar together with a wooden spoon (or a hand mixer) until pale and light. Add each egg beating all the time until thick and creamy. (Add a little flour if the mixture starts to curdle).
- Gradually fold in the flour, baking powder and salt with a metal spoon. Pour the mixture into the prepared loaf tin and bake for 45-50 minutes or until a skewer inserted comes out clean.
- Remove from oven and leave to cool completely. Once cooled, slice the loaf in half down the centre with a bread knife.
- To make the buttercream, beat the icing sugar and butter together until you get a creamy consistency.
- Spread the buttercream on to one half of the loaf with a palate knife and layer the other half with strawberry jam. Sandwich together and cut into slices.
- If it looks like it's starting to burn but the centre has not cooked yet, place a piece of tinfoil over the top and reduce the temperature slightly.