Ingredients• 200g caster sugar
• 200g melted butter
• 4 eggs beaten
• 200g spelt flour
• 1 tsp baking powder
• 2 tbsp milk
• For the filling
• 100g butter or coconut oil, softened
• 140g icing sugar, sifted
• drop vanilla extract (optional)
• half a 340g jar good-quality strawberry jam
• icing sugar, to decorate
Afternoon Tea Recipes
Method
1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
2. In a large bowl, beat 200g caster sugar, 200g melted butter, 4 beaten eggs, 200g spelt flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
4. Bake for about 20 mins until golden and the cake springs back when pressed.
5. Turn onto a cooling rack and leave to cool completely.
6. To make the filling, beat the 100g softened butter until smooth and creamy, then gradually
beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
7. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
8. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
This recipe for classic Victoria sponge sounds delicious! I love the idea of using spelt flour for a healthier twist on the traditional cake. And the addition of strawberry jam in the filling is a classic combination that is sure to be a hit. The instructions seem clear and easy to follow, and the end result looks like it will be a perfect treat for an afternoon tea. Yum!😋😋😋
Elsa, these were a hit with my husband! I ended up topping mine with fresh blueberries. A classic for sure, thanks for sharing this!
I have two left hands when it comes to baking and I decided to stop trying. I have two amazing bakeries in my area so I do my best to support local businesses.
wow, these classic victoria sponges look amazing! I’ll have to try them