The Victoria sponge cake, named after Queen Victoria, for her love of a slice with her afternoon tea, was created to celebrate the discovery of baking powder by Alfred Bird, allowing the cakes to rise higher than the traditional ‘pound cakes’.
No one will ever notice the lack of dairy in this cake. You can use any kind of jam for the filling, raspberry is most traditional, but blackberry whiskey jam is fantastic!
- 175g self raising flour
- 175g vegetable spread
- 175g caster sugar
- 3 eggs
- 1 tsp baking powder
- Icing sugar
Mix together all the ingredients in a large bowl.
Divide the mixture between 2 8” greased and lined cake tins.
Cook in the middle of a preheated oven at 160 degrees for 30-35 minutes until golden and cooked through.
Remove from the tins and leave to cool on a wire rack.
Once cool, place one cake upside down onto a plate, spread a thick layer of jam onto the top, and top with the second cake, top side up. Dust the top with plenty of icing sugar.