recipes
Chocolate Victoria Sponge Cake

Chocolate Victoria Sponge Cake

  • The process for the Sponge:
  • 225g Butter or Margarine (8oz)
  • 225g Caster Sugar (8oz)
  • 4 Medium Eggs
  • 175g Self-Raising Flour (6oz) Sieved
  • 50g Cocoa Powder (2oz)
  • The process for the Filling:
  • 75g Butter (3oz)
  • 175g Icing Sugar (6oz) plus extra to dust
  • 45g Cocoa Powder (3 tbsp)
  • About 10ml Milk or warm water

STEP 1

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.

STEP 2

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour.

STEP 3

Fold in the remaining flour and the cocoa powder with a metal spoon.

STEP 4

Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and firm to the touch.

STEP 5

Remove from oven and leave to cool before turning out onto a cooling rack.

STEP 6

Filling - To make the butter icing, place the butter in a bowl and beat until soft.

STEP 7

Gradually sift and beat in the icing sugar and then add enough milk/water to make the icing fluffy and spreadable.

STEP 8

Sift and beat the cocoa powder in to the icing and use it to sandwich the two sponges together.

STEP 9

Dust the top of the cake lightly with the sieved icing sugar.

Products used to make this recipe

Swan 5 Speed Hand Mixer

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Double Built-In Electric Oven

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