One Bowl Victoria Sponge Cake is a simple and delicious British classic. Fluffy layers of cake are sandwiched with sweet raspberry jam and topped with lots of fresh whipped cream. And everything just comes together in one bowl.
- 225 grams Butter flavored spread, margarine or shortening
- 225 grams Sugar, powdered or super fine
- 4 large eggs
- 225 grams Self rising flour
- 1 teaspoon baking powder
- 6 tablespoons Raspberry jam or your favorite flavor
- Fresh whipped cream, for garnish, optional
Preheat your oven to 180 C (350 F). Butter and flour 2 round cake molds 20 cm in diameter.
Add the spread, sugar, eggs, flour and baking powder to a large mixing bowl. Using an electric mixer on medium speed, beat all of your ingredients until blended and smooth.
Divide the cake batter between your two prepared pans. You can use your food scale to check if the batter is evenly distributed. Spread the batter evenly, then bake for 25 to 30 minutes or until the cake is set when gently pressed with your finger.
Let the cakes cool in the pan for about five minutes, then turn them out onto a wire rack to cool completely.
To assemble, simply spread as much jam as you’d like on one layer of cake, then top with the other layer. You can sprinkle powdered sugar on top if you like. Serve with fresh whipped cream.