Mother and Baby

Victoria Sponge Sandwich Cake

  • Serves: 8
  • Preparation time: 55 minutes

Method

This traditional sponge cake is the perfect treat for afternoon tea and your toddler will love the different textures of the sponge, fresh cream and strawberries

  1. Preheat the oven to 180°C/Gas Mark four.
  2. Grease two 20-cm sandwich tins and line with baking paper.
  3. Sift the flour and baking powder into a bowl and add the butter, sugar and eggs. Mix together, then whisk well until smooth.
  4. Divide the mixture evenly between the prepared tins and smooth the surfaces. Bake in the preheated oven for 25–30 minutes, or until well risen and golden brown and the cakes feel springy when lightly pressed.
  5. Leave to cool in the tins for five minutes, then turn out and peel off the baking paper.
  6. Transfer to wire racks to cool completely.
  7. Sandwich the cakes together with the raspberry jam, cream and strawberry halves. Dust with icing sugar and serve.

BAKE Cookbook

This recipe is from ‘BAKE’ part of Parragon Books’ range of Love Food cookbooks

Nutrition

N/A

Puree

Set aside some of the strawberries and blend with a little freshly whipped cream

Finger Food

Chop the sponge into finger-shaped pieces and serve with the strawberries
Related content:

© Bauer Media Group

Bauer Media Group consists of: Bauer Consumer Media Ltd, Company number: 01176085,  Bauer Radio Ltd, Company Number: 1394141 Registered Office: Media House, Peterborough Business Park, Lynch Wood, Peterborough, PE2 6EA H Bauer Publishing, Company Number: LP003328 Registered Office: Academic House, 24-28 Oval Road, London, NW1 7DT. All registered in England and Wales. VAT no 918 5617 01

Bauer Consumer Media Ltd are authorised and regulated by the FCA (Ref No. 710067)

 
"