For the cake:
220g/ 1 cup unsalted butter
220g/1 cup caster sugar
4 eggs
220g/1 cup self-raising flour
2 tbsp warm milk
caster or icing sugar to sprinkle
For the filling:
220g/1 cup raspberry jam or lemon curd
500ml/2 cups whipped cream
Directions:
Victoria sponge is a classic cake that is a staple in country kitchens throughout Ireland. The traditional recipe calls for a bit of jam and cream between each layer and goes perfectly with a cup of tea in the afternoon. I’ve used lemon curd and whipped lemon cream for something a little different.
Classic Victoria Sponge
Preheat oven to 190C/375F
Grease and line three 18cm/7 inch springform cake tins or 18cm/7inch sandwich tins.
Method Cream together butter and sugar.
Beat in the eggs, one at a time.
Sift in the flour and salt.
Add the warm milk and mix well.
Spoon batter evenly into three tins and bake in the oven for 15-20 minutes.
Let cool.
Spread jam or lemon curd onto one layer followed by whipped cream; repeat on second layer.
Dust caster or icing sugar on top.
Serve.
