CLASSIC VICTORIA SPONGE, BAMIX C-BLADE METHOD !

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🎂 Classic Victoria Sponge — Made Easy with Bamix

Source: Cooking With Bamix

Ingredients

  • 115g Soft Margarine
  • 115g Caster Sugar
  • 115g Self-Raising Flour
  • 1 Teaspoon Baking Powder
  • 2 Eggs
  • 1 Tablespoon Warm Water

Tool to use: Bamix with the C-Blade fitted

Method

  1. Place all ingredients — margarine, caster sugar, self-raising flour, baking powder, eggs, and warm water — into a mixing bowl together.
  2. Fit the C-Blade to your Bamix.
  3. Blitz everything together until the batter is smooth, pale, and creamy. Do not over-mix — once smooth and combined, it is ready. This only takes a few seconds!
  4. Pour into a greased and lined 20cm (8-inch) round cake tin, or divide between two sandwich tins.
  5. Bake at 180°C / 160°C Fan / Gas Mark 4 for approximately 20–25 minutes, until golden brown and springs back when gently pressed.
  6. Leave to cool in the tin for a few minutes, then turn out onto a wire rack to cool completely.
  7. Once cold, spread with your favourite jam (and whipped cream if you like), sandwich together, and lightly dust the top with caster sugar.

Notes

  • ✅ One-bowl method — less washing up, simpler to make
  • ✅ C-Blade does all the hard work — no heavy mixing by hand!
  • ✅ Fill with strawberry jam, raspberry jam, whipped cream, or buttercream
  • ✅ Keeps well in an airtight container for 3–4 days

Recipe sourced from Cooking With Bamix • Adapted for home use

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