Victoria Sponge Cake
Who doesn’t love a homemade Classic Victoria Sponge? Sweet strawberry jam and soft cream, sandwiched between two light sponge cakes and a dusting of icing sugar. So pop the kettle on and enjoy a slice…or two!
- 160g unsalted butter, softened
- 160g self-raising flour, sifted
- 160g caster sugar
- 3 large eggs, lightly beaten
- 1 tsp vanilla extract
- 100ml double cream
- 125g strawberry jam
- 1 tbsp icing sugar, for dusting
- Pre-heat the oven to gas 3, 170°C, fan 150°C. Grease and line 2 x 8 inch (20cm) springform cake tins with non-stick baking paper.
- In a large mixing bowl, cream together the butter, vanilla extract and sugar using an electric hand held whisk until light and fluffy. Add the lightly beaten egg a tablespoon at a time, beating well between additions. Carefully fold the flour in and spoon the batter evenly into the two prepared cake tins.
- Bake for 25-30 minutes until springy to the touch and a cake tester comes out clean when inserted into the centre of the cakes. Remove and allow the tins to cool on a cooling rack for 5 minutes before turning out and peeling away the baking paper.
- Whip the cream to soft peaks as the cakes cool, then spread the bottom half of the cake with the cream in an even layer. Spread the strawberry jam evenly and carefully on top of the cream. Sandwich the cake with the other half of the cake and transfer it carefully to a serving plate. Dust with the icing sugar and serve.