MEGHAN RIENKS

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Victoria Sponge

Meghan Rienks

For the spongE





4 large eggs

225g caster sugar

225g self-raising flour

1 tsp baking powder

225g unsalted butter

For the jam

200g raspberries

250g/9oz jam sugar


For the buttercream


100g unsalted butter - room temp

200g confectioners sugar (sifted)

2 tbs milk 

EQUIPMENT

two 8 inch sandwich tins 

parchment paper rounds

electric mixer

piping bags

for the sponge

  1. Preheat the oven to 180C or 356F

  2. Prepare two 8 inch sandwich tins with baking spray (or butter) & line with parchment paper

  3. In a large bowl with a an electric mixer, cream the butter & sugar together.

  4. Once well combined, add in the eggs one at a time, thoroughly mixing between.

  5. In a separate bowl whisk together flour, baking powder & salt.

  6. With the mixer on low, slowly add in the dry to the wet in thirds, scraping down the sides between each addition. Being careful not to over mix

  7. Mary says something about a soft ‘drooping’ consistency.

  8. Divide the batter evenly between the tins & smooth with a spatula.

  9. Bake for about 25 minutes, check on them at 20 but not before then! (Says Mary)

  10. The cakes are done when they’re golden brown & springy to the touch. Set aside to cool for 5 minutes & then turn out to cool fully on a cooling rack.


for the jam

  1. Buy jam

  2. Okay fine you want to make your own?

  3. Follow the instructions on the back of the pectin.

  4. There you go.


for the buttercream

  1. In stand mixer, or in a large bowl using an electric handheld mixer- beat the butter until light and fluffy.

  2. Add in the confectioners sugar a few spoonfuls at a time - beating until smooth. (Make sure you taste between additions to reach your desired level of sweetness)

  3. Add in 1 tablespoon of the milk, reserving the 2nd for if the buttercream is too thick. Beat until smooth & creamy

  4. Fill a piping bag with the buttercream

assembly

  1. Pick your favorite child (sponge) & your least favorite.

  2. Place the uglier one top down on the cake stand.

  3. Spread with a layer of jam, then pipe a layer of buttercream on top of the jam.

  4. Place the other sponge with the pretty side up, dust with powdered sugar & finish with raspberries & a sprig of mint. Serve!

 RECIPE BY Marry Berry