Honey Victoria Sponge Cake
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
- Filling:
- Raspberry jam
- 200ml double cream whipped
- Equipment
- 2 x 9 inch sandwich cake tins, greased and lined
- Electric hand beater / cake mixer
Instructions
- Preheat Oven 350f / 180c / gas 4
- Using an electric hand blender or cake mixer, beat butter and sugar until light and fluffy
- Add the baking honey and then the eggs one at a time
- Making sure you beat it all in before adding the next egg
- Sieve half of the flour along with the bicarb soda and milk and beat together
- Add the remaining flour and beat together
- (You can do all this by hand in a large bowl if you don’t have any electric beaters)
- Spoon half of the mixture into each sandwich tin and pop into your preheated oven
- Bake for 25-30 minutes until golden and firm to the touch
- Leave to cool on a wire rack
- Once cooled completely, spread the jam onto one of the cakes
- Followed by the whipped cream and place the other cake on top
- Dust with icing sugar and serve this delicious and different take on a classic sponge