Honey Victoria Sponge Cake

Honey Victoria Sponge Cake

Honey Victoria Sponge Cake Recipe

Honey Victoria Sponge Cake Recipe

Honey Victoria Sponge Cake

Recipe Type: Cakes & Baking

Cuisine: British

Author: Caroline Artiss

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6-8

I do love a good classic sponge cake. I made this cake using Rowse's special baking honey. It works so well in baking and helps the cake rise and stay moist, plus I loved the hint of honey in the sponge and I used less sugar.

Ingredients

  • Cake:
  • 225g butter
  • 125g caster sugar
  • 100g honey
  • 300g self raising flour
  • 1/2 tsp bicarb soda
  • 4 large eggs
  • 2 tbsp milk

Β 

  • Filling:
  • Raspberry jam
  • 200ml double cream whipped

Β 

  • Equipment
  • 2 x 9 inch sandwich cake tins, greased and lined
  • Electric hand beater / cake mixer

Instructions

  1. Preheat Oven 350f / 180c / gas 4
  2. Using an electric hand blender or cake mixer, beat butter and sugar until light and fluffy
  3. Add the baking honey and then the eggs one at a time
  4. Making sure you beat it all in before adding the next egg
  5. Sieve half of the flour along with the bicarb soda and milk and beat together
  6. Add the remaining flour and beat together
  7. (You can do all this by hand in a large bowl if you don’t have any electric beaters)
  8. Spoon half of the mixture into each sandwich tin and pop into your preheated oven
  9. Bake for 25-30 minutes until golden and firm to the touch
  10. Leave to cool on a wire rack
  11. Once cooled completely, spread the jam onto one of the cakes
  12. Followed by the whipped cream and place the other cake on top
  13. Dust with icing sugar and serve this delicious and different take on a classic sponge
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