Try James Tanner’s delicious Victoria sponge – plus get his exclusive recipe for a fat free sponge with raspberries and cream
Serves 8 - 10
Ingredients:
- 225g x soft butter
- 225g x castor sugar
- 4 x large free range eggs
- 225g x self raising flour
- 2 x tsp baking powder
- Pinch of crushed sea salt
- 4 x tbsp strawberry jam
- 150ml x whipping cream, lightly whipped
- 150g x fresh strawberries cut into quarters
- Castor sugar or icing sugar to dust
Method:
- Preheat the oven to 180°C/ 350°F/gas mark 4
- Grease and line two 20cm sponge tins with baking parchment
- Cream the butter and castor sugar then gradually add the beaten eggs
- Sift and mix in the self raising flour, baking powder and sea salt until all combined
- Pour the mix into the two greased and lined cake tins, levelling the tops with a spatula or palate knife
- Bake for 20 minutes until golden and the top of the sponges spring back when touched - you can also tell if the sponge is cooked by inserting a knife or metal skewer into the middle of the cake, it should come out clean
- Allow to cool
- Spread one of the sponges with a layer of jam then a layer of cream and strawberry quarters, place the second sponge on top and dust with castor or icing sugar
- Serve with a cup of tea
Fat free sponge with raspberries and cream
Serves 4
Ingredients:
- Oil for greasing
- 4 large free-range eggs, separated
- 175g caster sugar, plus extra for dredging
- 150g self-raising flour, sifted
- Pinch of crushed sea salt
- 150ml whipping cream
- 225g raspberries
Method:
- Preheat the oven to 180°C/ 350°F/gas mark 4
- Grease and line two 18cm sponge tins with baking parchment
- In a mixing bowl, whisk the egg yolks and sugar together until pale and creamy.
- In a separate bowl, whisk the egg whites until stiff. Whisk the egg whites into the egg yolk mixture
- Fold in the flour in small batches using a large metal spoon. Repeat until all the flour is combined. Fold in the salt
- Divide the mixture between the two lined tins and bake for 20 minutes until well risen and golden. Remove from the oven; turn out onto a wire rack and leave to cool
- For the filling, pass 75g of the raspberries through a fine sieve. Set aside
- Whip the cream to soft peaks and spread over one of the cooled sponges
- Spoon the remaining raspberries over the cream and drizzle over the raspberry purée
- Top with the remaining cooled sponge and dredge with caster or icing sugar