Victoria Sponge Cake Recipe Delia Smith
Ingredients
For the cake, you’ll need 4 large eggs, 200g of caster sugar, 200g of self-raising flour, 200g of butter, 1 teaspoon of baking powder, 1 ½ tablespoons of milk, and 1 teaspoon of vanilla extract. As for the filling, you’ll need 2 tablespoons of raspberry jam and some double cream.
Instructions
To start, preheat your oven to 190C or 170C for a fan-assisted oven. Grease and line two 20cm sandwich tins with baking paper and set aside. Next, cream together the butter and sugar in a large bowl with an electric whisk until it’s pale, light and fluffy. Then, add in the eggs one at a time, whisking each one until fully incorporated before adding the next.
Once the eggs have been added, sieve in the flour and baking powder and fold together using a spatula, adding the milk and vanilla extract as you go. Divide the mixture between the two tins, smoothing the top with a spatula. Bake in the preheated oven for 20-25 minutes until risen and golden, then remove and leave to cool in the tins for 10 minutes.
Once cool, remove from the tins and peel off the baking paper. Spread the raspberry jam over the top of the bottom sponge and then add the double cream on top. Place the top sponge over the top and dust with icing sugar.
Nutrition
Per slice, this cake contains approximately 286 calories, 14.5g of fat, 36g of carbohydrates, and 4g of protein. It also contains 1.2g of salt and 28g of sugar.
Serving Tips
This cake is best served fresh, the same day it is made. You can serve it as it is, or with a dusting of icing sugar and a dollop of double cream. For a real treat, try serving with a scoop of vanilla ice cream.
Storage
This cake will keep in an airtight container in the fridge for up to 3 days. It’s best served at room temperature, so take it out of the fridge an hour before serving. This cake also freezes well, wrap it in cling film and then foil and freeze for up to 3 months.
Conclusion
Delia Smith's Victoria Sponge Cake is a classic and delicious treat. Not only is it easy to make, it's also packed full of flavour and nutrition. With its light and fluffy sponge, and sweet raspberry jam and cream filling, it's sure to be a hit with both adults and children alike. Serve it with a dusting of icing sugar and a dollop of double cream for extra indulgence.
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