Victoria Sponge! Easy to bake with kids!
This is a classic and its not as difficult as you might think! We baked one over the weekend, my 3 daughters and me and it turned out really well. Its not as perfect as what Jamie Oliver would do but following his recipe and method below, we did a good job and it was really yummy. My gals were delighted to make it so nicely!
- 250 g unsalted butter , (at room temperature), plus extra for greasing.
- 250 g golden caster sugar.
- 4 large free-range eggs.
- 250 g self-raising flour , plus extra for dusting.
- ½ a vanilla pod.
- 1 lemon.
- 1 tablespoon icing sugar , plus extra for dusting.
- 100 ml double cream.
- Preheat the oven to 170°C/325°F/gas 3. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then lightly dust with flour.
- Beat the butter and sugar together until light and fluffy – you can do this by hand, or in a food processor.
- One-by-one, beat in the eggs, then sift in the flour and fold through. Split the vanilla pod lengthways, then scrape out the seeds and add to the mixture.
- Divide the mixture between the prepared tins and spread out evenly, then bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.
- Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
- Finely grate the lemon zest into a bowl, add the icing sugar and cream, then whisk to soft peaks.
- To assemble, spread an even layer of jam over one of the cakes, followed by a layer of the lemon cream, then dot the raspberries over the top. Sandwich the second cake on top, dust with icing sugar, then serve.