50 minutes · One 20cm sandwich cake
Victoria Sponge
The definitive British sponge — golden, level and impossibly light. A teaspoon of Borwick's alongside self-raising flour is the classic insurance policy.
Ingredients
- 225g butter, softened
- 225g caster sugar
- 4 medium eggs, at room temperature
- 225g self-raising flour
- 1 tsp Borwick's Baking Powder
- 2 tbsp milk
- Raspberry jam and whipped cream, to fill
- Caster sugar, to dust
Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.
- 2
Beat the butter and sugar until pale and fluffy, about 5 minutes.
- 3
Add the eggs one at a time, beating well after each.
- 4
Sift in the flour and Borwick's Baking Powder and fold gently until just combined. Loosen with the milk.
- 5
Divide between the tins, level, and bake for 22–25 minutes until golden and springy.
- 6
Cool completely, then sandwich with jam and cream and dust with caster sugar.
A tip from Borwick's
Fold, never beat, once the flour goes in — the powder does the lifting for you.