The best-ever Victoria Sponge recipe to celebrate The Queen’s Platinum Jubilee!
Used to serving up food for thousands of people, Matt Pollard, our Group Executive Chef, has put together his best-ever Victoria Sponge recipe to help celebrate The Queen’s Platinum Jubilee with your loved ones.
The perfect Victoria sponge recipe:
The key is equal quantities of butter, self-raising flour, caster sugar and eggs.
225g of each is a good starting point. Make sure your butter is at room temperature and nice and soft, the flour is sifted and caster sugar lump free. Four large eggs will work for this quantity.
Cream the butter and caster sugar together in a bowl. The key is to fluff it and whisk until light and creamy in texture. At this stage add a dash of vanilla essence, or better yet seeds from a vanilla pod.
In a separate bowl, whip the eggs to get very soft peaks with a whisk, then fold into the butter/sugar mixture gentle with a metal spoon. You want to do this gently to keep the air in the mixture.
Gently fold in the flour, ensuring not too brisk as this will remove air from the cake.
Cook at 160 degrees for 30 minutes in a buttered and greaseproof tin, check with a fork/skewer to ensure cooked in the middle with no wobble, then rest on a cake grid to cool.
For the filling, use the finest raspberry or strawberry jam to taste, alongside a butter and icing sugar fondant or fresh cream and finish with a dusting of icing sugar.
If you’re searching for things to do over the Platinum Jubilee weekend, our racecourses across the country have a variety of fun and exciting celebratory racing fixtures to enjoy. Check out what’s on below:
Thursday 2 June
Friday 3 June
Saturday 4 June
Monday 6 June