Quick Victoria Sponge Traybake
70% authentic · British
A simplified, faster version of the classic Victoria Sponge, baked in a single tray for easy slicing and serving. Still captures the essence of jam and cream.
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Ingredients
- Unsalted butter, softened200g
- Caster sugar200g
- Eggs, free-range4 medium
- Self-raising flour200g
- Milk2 tbsp
- Raspberry jam150g
- Double cream250ml
- Powdered sugar, for dusting2 tbsp
- Salt1 pinch
Steps
- 1
Preheat oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and line a 20x30cm (12x8in) baking tin.
- 2
Cream butter and sugar until light and fluffy.
- 3
Beat in eggs one at a time, adding a little flour if needed to prevent curdling.
- 4
Fold in the remaining flour and milk.
- 5
Pour into the prepared tin and level the surface.
- 6
Bake for 25-30 minutes, or until a skewer comes out clean.
- 7
Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- 8
Whip the cream until soft peaks form.
- 9
Spread jam over the cooled cake, then top with whipped cream.
- 10
Dust with powdered sugar and cut into squares.
