Blueberry Victoria Sponge recipe
FOOD | RECIPE
Blueberry Victoria Sponge
Ah, the classic Victoria Sponge. One of the most English of bakes. Named after Queen Victoria, who was said to have enjoyed a generous slice each afternoon with her daily cup. Here, we've added a good dose of our Blueberry Preserve.
Ingredients
225g plain flour
15g baking powder
240g unsalted butter, softened
240g caster sugar
4 large eggs, at room temperature
icing sugar for dusting
250ml double cream
Method
STEP 1
Sift the flour and baking powder into a bowl and set aside. In a separate bowl, cream the butter and sugar together until light and fluffy.
STEP 2
Beat in the eggs one at a time, adding a spoonful of the flour if the mixture threatens to separate. Add the flour in 3 separate additions, folding it in with a large metal spoon.
STEP 3
Divide the mixture between two greased 20cm sandwich tins, bases lined with baking parchment.
STEP 4
Place in an oven preheated to 180C/gas 4 and bake for 25-30 minutes, until the cakes are golden brown, well risen, and a skewer inserted in the centre comes out clean. Leave in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
STEP 5
Spread the blueberry jam over one cake and place on a plate. Whip the cream until it forms soft peaks and pipe or spread it over the jam. Place the other cake on top and dust with icing sugar.