Norfolk Victoria Sponge Recipe
A Victoria sponge is a classic cake for any occasion, whether it is a birthday, wedding or family get-together. There is something very special and rewarding about baking it yourself, perhaps with children, so below is a simple recipe using almost all Norfolk produce. Enjoy!
What you will need...
- Two 20cm cake tins
- Large mixing bowl
- Mixing spoon
- 200g caster sugar
- 200g Norton’s Dairy butter (softened)
- 4 Anglia free range eggs, beaten
- 200g The Mill Shop self-raising flour
- 1 tsp baking powder
- 2 tbsp Old Hall Farm milk
- 100g Norton’s Dairy butter, softened
- 140g icing sugar, sifted
- 170g Ollands Farm Foods strawberry jam
- Icing sugar, to decorate
What to do...
- Pre-heat the oven to 190C/fan 170C/gas mark 5. Butter two 20cm cake tins and line with non-stick baking paper to prevent the mixture sticking.
- In a large mixing bowl, mix together the 200g caster sugar, 200g softened Norton’s Dairy butter, 4 beaten Anglia free range eggs, 200g The Mill Shop self-raising flour, 1 tsp baking powder and 2 tbsp Old Hall Farm milk until you have a silky, soft batter.
- Divide the smooth mixture between the two tins, making sure the top is as flat and even as possible (you can use the back of the mixing spoon to do this).
- Pop both tins in the oven and bake for about 20 mins until they are golden-brown. The cakes should spring back when pressed.
- Leave the cakes to cool on a cooling rack.
- Next, the filling! Beat the 100g softened Norton’s Dairy butter until it is wonderfully smooth and creamy.
- Gradually and carefully beat in 140g sifted icing sugar.
- Once the sponges have cooled, spread the smooth buttercream over the bottom of one of the sponges.
- Top the buttercream with 170g Ollands Farm Foods strawberry jam and carefully place the second sponge directly on top.
- Finally, sprinkle a little icing sugar over the sponge before serving.
- Tuck in!