This is a simple and easy one mix large Victoria Sponge recipe. A no messing about, mix it and bake cake that is a guaranteed crowd pleaser and my go to whenever I need a sponge of epic delicious proportions.
Preheat the oven to 160 °C/325°F/Gas Mark 3. Place all your sponge ingredients in your mixing bowl. Make sure the butter is room temperature.
Mix until pale. About 2 minutes. Divide between 2 x 8" loose bottomed and lined cake tins. Weigh them to get roughly the same amount in each.
Bake for about 30 minutes until golden and a skewer/cocktail stick comes out clean when inserted into the middle of the cake.
Leave the sponges in the tin for 5 mins before carefully running a knife around the sides and gently easing out and onto the wire rack to fully cool.
When ready to sandwich together then softly whip the cream if using and place the first sponge on your serving plate. Cover the sponge with jam before topping with the cream. Gently place the naked sponge on top and lightly dust with icing sugar. I use a sieve to get the icing sugar to cover the cake lightly.
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All nutritional info is meant only as a guide and is approximate.