In our house
There is something about the combination of sponge cake and jam that reminds me of my childhood. Jam oozing out between the sponges. My Victoria Sponge has turned out oozing. It is imperfect, not fit for a competition but delicious nonetheless and gluten-free. Which in this case just means I used gluten-free cake flour. In our house more coffee was drunk than tea, but Victoria Sponge was definitely a favourite, when someone was dropping in. I remember standing on a stool being told to beat butter and eggs with a wooden spoon in a Mason and Cash mixing bowl. Don’t ask how often I licked the spoon.
This demonstration of how to make Victoria Sponge by Stephanie Jaworski is foolproof. It can’t go wrong.