Victoria Sponge

A Victoria Sponge is a thing of beauty. Well, I say that. I’m not overly fond of the ones that are just sandwiched together with jam. And I can’t stand the ones with cream in the middle. What I do like is a Victoria Sponge with jam and buttercream in the middle. And a light dusting of icing sugar on the top.

I make no apology for my opinion that Mary Berry is the Queen of Victoria Sponge recipes.

And for additional decadence, occasionally we break open a precious jar of Derbyshire Hedgerow Raspberry and Chocolate jam to spread in the middle. It’s rare to find an occasion for which a traditional Victoria doesn’t suit.

Although I’m rather fond of an Elizabeth too. It’s a Victoria, but with mixed fruit and lemon zest added to the cake batter and sandwiched with apricot jam instead of strawberry and raspberry. Some people add ground almonds too.