Victoria sponge

There's nothing quite like a Victoria sponge and this simple recipe by Target Ovarian Cancer is perfect for a bake sale...

Victoria sponge cake topped with berries and cream Image credit: Target Ovarian Cancer

March is Ovarian Cancer Awareness Month, so come together with loved ones with Bake for Change for a bake sale or coffee morning, whether virtually or in person to help raise vital funds for the charity, Target Ovarian Cancer.

Every £50 you raise means they can train six GPs on best practice for early diagnosis, so that more people are diagnosed as soon as possible. When you put it like that – it’s a piece of cake! So satisfy your sweet tooth and raise awareness of ovarian cancer while you’re at it.

March is Ovarian Cancer Awareness Month but of course, you could make this for a bake sale any time of year to raise money! Happy baking.

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Ingredients

For the sponge

  • 225g butter, softened
  • 225g caster sugar
  • 225g self-raising flour
  • 2 tsp baking powder
  • 4 eggs

To decorate

  • strawberry or raspberry jam
  • whipped double cream
  • fresh red berries

Instructions

1
Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
2
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined but be careful not to overmix – the mixture should fall off a spoon easily.
3
Divide the mixture between the tins. Use a spatula to remove all the mixture from the bowl and gently smooth the surface of the sponges.
4
Bake for 20–25 minutes, or until the sponges are golden brown. They should be coming away from the edge of the tins, and feel springy to the touch.
5
Leave them in their tins for five minutes to cool, then carefully turn them out onto a cooling rack.
6
Place one sponge on a plate and spred on plenty of jam and whipped cream. Place the second sponge on top, then sprinkle with a little extra caster sugar and the fresh berries.

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