Victoria Sponge

Ben Spalding

Ben Spalding

12th January 2011

Victoria Sponge

Victoria sponge

Ingredients

  • oil, for greasing
  • flour, for dusting
  • 200 g butter
  • 200 g caster sugar
  • 1 tsp vanilla essence
  • 4 eggs
  • 200 g self-raising flour, sifted
  • For the filling:
  • strawberry jam
  • 150 ml double cream, whipped

Method

Preheat the oven to 190°C/gas 5.
Grease and flour two 20cm sandwich tins.
Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency.
Slowly beat in the eggs one by one.
Fold in the sifted flour.
Pour the mixture into the prepared tins. Bake for 20-25 minutes until well-risen, golden brown and springy when pressed.
Turn out onto a wire rack and leave to cool.
Spread one cake with strawberry jam, followed by a layer of whipped cream. Place the other cake on top.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you