Description
One Bowl Victoria Sponge Cake is a simple and delicious British classic. Fluffy cake layers are sandwiched with sweet raspberry jam and topped with plenty of fresh whipped cream. And it all comes together simply in one bowl.
Ingredients
- 225 grams Baking Spread, Margarine, Or Butter Flavored Shortening
- 225 grams Sugar, Caster Or Super Fine
- 4 Large Eggs
- 225 grams Self-Rising Flour
- 1 teaspoon Baking Powder
- 6 Tablespoons Raspberry Jam, Or Your Favorite Flavor
- Fresh Whipped Cream, To Garnish, Optional
Preparation
Preheat your oven 180 C (350 F). Butter and flour two 20-cm/8-inch round cake tins.
Add the baking spread, sugar, eggs, flour, and baking powder to a large mixing bowl. Using an electric mixer on medium speed, beat together all your ingredients until blended and smooth.
Divide the cake batter between your two prepared baking tins. You can use your food scale to check if the batter is divided evenly. Spread the batter evenly, then bake for 25-30 minutes or until the cake spring bakes when you press it gently with your finger.
Leave the cakes to cool in the tin for about five minutes, then turn them out onto a wire rack to cool completely.
To assemble, just spread as much jam as you’d like onto one layer of cake, and then top with the other layer. You can sprinkle some powdered sugar over the top if you like. Serve with fresh whipped cream.
