Recipes
Victoria Sponge Cake
Ingredients
10 Portions
• Caster Sugar: 180g
• Margarine (sponge): 180g
• Free Range Eggs: 2
• Self-Raising Flour: 180g
• Baking Powder: 0.5 tsp
• Strawberry Jam: To cover the cake
• Icing Sugar: 200g (plus extra for dusting)
• Margarine (icing): 70g
• Cold Milk: 2 tsp
50 Portions
• Caster Sugar: 900g
• Margarine (sponge): 900g
• Free Range Eggs: 8
• Self-Raising Flour: 900g
• Baking Powder: 3 tsp
• Strawberry Jam: To cover the cake
• Icing Sugar: 1kg (plus extra for dusting)
• Margarine (icing): 350g
• Cold Milk: 4 tbsp
100 Portions
• Caster Sugar: 1.8kg
• Margarine (sponge): 1.8kg
• Free Range Eggs: 16
• Self-Raising Flour: 1.8kg
• Baking Powder: 6 tsp
• Strawberry Jam: To cover the cake
• Icing Sugar: 2kg (plus extra for dusting)
• Margarine (icing): 700g
• Cold Milk: 8 tbsp
Method
1. In a planetary mixer, cream together caster sugar and margarine until pale and fluffy
2. Add eggs one at a time to avoid splitting
3. Scrape down as needed, then add flour and baking powder and mix well
4. Line 4 baking trays with parchment paper
5. Divide mixture evenly between trays — it will rise considerably
6. Cool completely
7. Turn sponges out of the tins
8. Spread jam on two sponge layers
9. Mix margarine, icing sugar, and milk in mixer until soft icing is formed
10. Spread icing on the other two sponge layers
11. Sandwich layers together jam to cream
12. Dust with icing sugar
Key Points
You could double up on this recipe and freeze down extra cakes for future use.
Allergens
Wheat, Milk, Eggs, Soya
