May 19, 2018 - Katja

Royal Wedding Victoria Sponge


Richard's Victoria Sponge Recipe

For the sponge


250g Plain Flour
8 Medium Eggs
250g Caster Sugar
60g Salted Butter (Melted)

Pre heat oven to 190°c

Place eggs and sugar into a Kenwood bowl and whisk for about 12 minutes or until it has doubled in size and leaves a thick ribbon trail. Lightly sift the flour into the bowl and delicately fold in with a plastic spatula, then add the melted butter.
Bake for 8-10 minutes, once cooked remove from the oven onto a cooling rack covered with a cloth.

For the Buttercream Icing


140g Butter (Softened) 280g Icing Sugar
1-2 Tbsp Milk

Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth then beat in the rest of the milk.

For the Jam
Homemade is always best but if not I recommend Bonne Maman Strawberry Jam.

To assemble

Slice your sponge into thirds spreading the jam on one layer then the buttercream on top and repeat on another layer leaving one without for the top layer.
Garnish with fresh raspberries and dust the top with icing sugar.