Victoria sponge cake

Credit and permission to share: Flora Food Group.

We are very pleased to bring you this submission after eating a lot of cake and we reckon this is where all Victoria Sponge Cake recipes derive, in some form or other. 

Why choose a Stork recipe? 

It is possibly the one your ancestors used and perhaps rare to have more than one recipe book in the household other than the Stork book.  There may be the odd printed recipe in slotted in there from a magazine or a hand written one but there is a good chance this was the go to reference book.

Prep time - 30 minutes

Cooking time - 35 minutes

Servings - 14

Difficulty - Easy

You will need:

Ingredients

For the cake

225 grams Stork

225 grams caster sugar

4 medium eggs

225g (8oz) self-raising flour, sieved

1 level teaspoon baking powder

For the filling

3 tablespoons jam

For the vanilla icing

225g (8 oz) icing sugar, sieved

85 grams Stork

1-2 tablespoons milk

½ teaspoon vanilla essence

Instructions

1. Pre-heat your oven to 170°C, 160°C Fan, Gas 4.

   
   

2. Add all of the sponge ingredients into a mixing bowl (Stork, caster sugar, medium eggs, flour and baking powder) and beat with a wooden spoon for 2 - 3 minutes until the mixture is smooth and well combined.

   
   

3. Lightly grease the bases and sides of two 20cm (8 inch) sandwich tins and line the bases with baking paper. Divide your mixture between the two tins.

   
   

4. Pop the two sandwich tins in the middle of your pre-heated oven and bake for 30 - 35 minutes until golden.

   
   

5. Leave to cool for 10 minutes then slide a palette knife around the sides of each cake to loosen. Remove from tin, peel the baking paper from the cakes and leave to cool on a wire rack.

   
   

6. Mix your vanilla icing ingredients (icing sugar, Stork, milk & vanilla essence) in a bowl until smooth and spread through the middle and over the top of your cake.

   
   

7. Spread the jam over the middle, sandwich the two pieces together and dust the top with icing sugar.