Victoria Sponge Recipe

For the Central England Co-operatives “Treating Mum” campaign, here is my classic Victoria Sponge Recipe - served with a bottle of elderflower and white grape juice. Perfect for treating Mum this Mothers Day.

1. Preheat the oven to 190c then cream the Sugar and Butter in a large mixing bowl until smooth.
2. Sieve in the Self Raising Flour, Baking Powder and crack in the Eggs. Thoroughly mix everything together until smooth.
3. Split the mixture into two circular baking tins lined with baking paper. Bake in the oven for 20-25 minutes (or until golden brown).
4. After the cooking time, stick a knife into the sponges and if it comes out clear, they’re done. Remove from the tins and cool on a rack.
5. Meanwhile, make the Butter Icing by mixing the 100g of Butter until smooth, then gradually add all of the Icing Sugar until thoroughly combined.
6. Once the sponges are cooled, spread the Jam onto the base of one sponge and the Butter Icing onto the base of the other sponge. Then sandwich together.
7. Dust the top of the Victoria Sponge with Icing Sugar and enjoy.

Looking for a main course? Impress your Mum with my Beef Wellington Recipe.