Edd Kimber’s Victoria sheet cake

This is the classic British Victoria sponge given the sheet cake treatment. While it’s certainly an old recipe, it remains incredibly popular, and rightly so.

Victoria sheet cake
Edd Kimber

SERVES 12–15

225g very soft unsalted butter, plus extra for greasing
225g plain flour
3 1/2 tsp baking powder
1/2 tsp fine sea salt
225g caster sugar
4 large eggs, lightly beaten

FOR THE TOPPING
200g raspberry jam
600ml double cream
1 tsp vanilla bean paste

  1. Preheat the oven to 180C/160C fan/gas 4. Lightly grease your 23 x 33cm baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.
  2. Put the flour, baking powder, salt and sugar in a large bowl and whisk to combine. Add the butter and eggs and mix together until a smooth batter forms. Pour the batter into the prepared tin and spread evenly.
  3. Bake for 25–30 minutes, or until the cake is golden and coming away from the sides of the tin. Leave to cool in the tin for about 20 minutes before using the parchment paper to lift the cake onto a wire rack to cool completely.
  4. Spread the jam over the cake. Lightly whisk the cream and vanilla together into soft peaks, then spread over the jam.
  5. This cake is best served on the day it is made, but it can be made the day before if needed. If stored in a sealed container, add the topping just before serving.

Now buy Edd’s book

one tin bakes easy
One Tin Bakes Easy
by Edd Kimber will be published by Kyle Books on 14 October, price £17.99. To preorder a copy for £15.29 until 24 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.