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Victoria Sponge Cake
Cakes Biscuits & Sweet Treats
For all of the classic cake lovers out there this one is definitely for you.
Ingredients
- 200g (1 cup) unsalted butter, softened
- 200g (1 cup) caster sugar
- 4 large eggs
- 200g (1.5 cups) self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
For the filling
- 150g (1 cup) strawberry or raspberry jam
- 150g (2/3 cup) whipped cream
Method
- Preheat your oven to 180°C (350°F). Grease and line two 8-inch (20cm) round cake tins with parchment paper.
- In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, you can add a spoonful of flour to bring it back together.
- Sift in the self-raising flour and baking powder, then gently fold into the mixture using a spatula or wooden spoon.
- Add the milk and vanilla extract, and continue folding until you have a smooth batter.
- Divide the batter evenly between the two prepared cake tins and smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 minutes or until the cakes are golden brown and spring back when lightly touched.
- Allow the cakes to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
- Once the cakes are cool, spread the jam over the top of one of the cakes.
- Whip the cream until it forms stiff peaks and spread it over the jam-covered cake.
- Place the second cake on top, creating a sandwich.
- Dust the top with a little icing sugar before serving.
Now enjoy your homemade Victoria Sponge!