Recipe: The ultimate Victoria sponge cake
If you’ve been inspired by the Great British Bake Off, try these super-sweet Whitworths recipes
What you'll need
200g Whitworths Fine Caster Sugar
200g unsalted butter, softened
4 medium eggs
200g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
For the filling
3 tbsp red fruit jam
100g fresh raspberries or ripe strawberries
150ml whipping cream, whipped to a soft peak
Twist and Sprinkle Icing Sugar, for dusting
Preheat oven to 180°C/gas 4/350°F. Grease two 18cm round cake tins and line with baking paper.
Place butter, vanilla and Whitworths Fine Caster Sugar in a large mixing bowl, then beat until pale and fluffy. Beat eggs into the creamed mixture. Sift flour and baking powder into the bowl and fold in. Divide between the tins. Bake for 15-20 minutes, until golden.
Cool for 5 minutes, turn out onto a cooking rack. When cool, spread one half with cream and top with red fruit. Spread the other half with jam and sandwich together. Decorate with Twist and Sprinkle Icing Sugar.