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Thanks to Jenny, an ex-Chaucer member, for this Victoria Sponge recipe.  A new twist to the filling solves the problem of whipping cream that looks sad and deflated on the second day.  Jenny made this for a chapter meeting, so I can vouch for its scrumptious taste.

6 oz SR flour

1 tsp baking powder

3 eggs

6 oz sugar

6 oz + 2 tsp softened butter

1/2 tsp + 1 tsp vanilla

9 oz cream cheese or mascarpone cheese

a little whipping cream

strawberry or raspberry jam

chopped strawberries or raspberries (optional)

a little confectioners' sugar

Preheat oven to 325* F

Bring all ingredients to room temperature.

Sift flour and baking powder into mixing bowl.

Add eggs, butter, 6 oz sugar and 1/2 tsp vanilla and mix until smooth, 1 - 2 minutes.

Lightly grease 2 round 8" baking tins, and line the bases with parchment paper.

Divide mixture between 2 tins and bake 30 - 35 minutes, until center of each cake springs back to the touch, and a finger does not leave an impression.

Cool for a few minutes before turning them out onto a wire rack until completely cold.

With a hand whisk, blend cheese, 2 tsp sugar, 1 tsp vanilla and enough whipping cream to attain the right consistency.

Spread jam over each of the sponge cakes.

Spread filling over jam, and add chopped fruit, if using it.

Place two sides of cake together and press gently.

Lightly dust the top with a little sifted confectioners' sugar.

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