NOT Victoria's sponge by Nadiya Hussain
The queen of baking meets the king of bad jokes! Nadiya Hussain teaches Radzi her amazing recipe for Victoria sponge...with a TWIST! Try making it yourself – all the instructions are down below.
- Two round 20cm cake tins
- Electric whisk or wooden spoon
- Hand whisk
- Baking paper
- Cooling rack
- 225g unsalted butter, softened, plus extra for the tins
- 225g caster sugar
- 4 medium eggs, lightly beaten
- 2 tablespoons whole milk
- 225g self-raising flour, sifted
- 2 teaspoons baking powder
- 150ml whipping cream
- 2 tablespoons banana milkshake powder (other flavours work too!)
- 50g banana chips, crushed
- Icing sugar for dusting
Another recipe to try...
Why not give Nadiya's saffron jewelled rice a go as well? It's tasty, easy to make and looks absolutely beautiful!
Before you start
Measure out your ingredients and preheat your oven to 160ºC (gas mark 4). Lightly butter two 20cm cake tins and line the bases with baking paper.
Hot ovens can be dangerous, so grab a grown-up to help if you need!
Step 1
Put the butter, sugar, eggs, milk, flour and baking powder in a large mixing bowl and mix with an electric whisk or a wooden spoon for a few minutes. The mixture should be light and fluffy.
Step 2
Divide the mixture equally between the tins and level off the tops.
Step 3
Bake in the oven for 25 minutes, until the sponge is golden. A skewer inserted into the centre of the cakes should come out clean. Leave the cakes to cool in their tins for 10 minutes before turning out onto a wire rack.
Step 4
Once the sponge is totally cold, prepare the filling. Put the cream and banana milkshake powder into a bowl and whip until you have soft peaks. Add the banana chips and fold through.
Step 5
Pile the cream on the top of one of the sponges, and sandwich the other sponge on top. Sift over a little icing sugar, cut a slice and enjoy. This is not Victoria's, this is yours!
