To celebrate the end of The Great British Bake 2021, the all time legend that is Howard Middleton is going to hold a free webinar, teaching you how to make the ultimate English treat - the Victoria Sponge.
The webinar will last around an hour starting at 3.30pm UK on Sunday 28th November 2021. If you're going to join us you'll need the following. Make sure to tell everyone you know, we'd love to see you all.
For the Sponge Cake:
Ingredients: For the sponge cakes
200g (14 tbsp) soft, unsalted butter
200g (1 cup) caster sugar
½ tsp vanilla extract or vanilla bean paste
200g (1 ½ cups) self-raising flour
3 large eggs
1-2 tbsp boiling water
For The Jam
About 250g (approx. 2 cups) fresh raspberries, strawberries or blackberries (plus extra for decoration if you like)
125g (2/3 cups) jam sugar (or you can use ordinary sugar and a squeeze of lemon juice)
For the Chantilly Cream
About 200ml (1 cup) double cream
1 tbsp icing sugar (plus extra for dusting)
Vanilla extract or other flavouring such as rosewater or elderflower cordial (optional)
Two round cake tins, about 7in (18cm) to 8in (20cm)* Mixing bowls and wooden spoon (or stand mixer with paddle attachment)
Hand mixer or balloon whisk (for the cream)
Baking parchment Small saucepan
Wire cooling rack
Small plate or saucer
Cake skewer or cocktail stick
* You can make the cake in one deep tin and slice it horizontally after baking but it will take longer to bake.