Victoria sponge cake
Try our easiest ever recipe for Victoria sandwich cake. This classic bake combines a light and fluffy sponge with a strawberry jam and cream filling
- Serves: 8 persons
- 175g unsalted butter, at room temperature
- 175g golden caster sugar
- 175g self-raising flour, sifted
- 1tsp baking powder
- 1tsp vanilla extract
- 1-2 tbsp milk (optional)
- 4tbsp strawberry jam, Tiptree Little Scarlett is lovely
- 142ml double cream, whipped
- icing sugar, for dusting
Step 1Heat the oven to 180c/fan 160c/gas 4. Line and butter 2 x 18cm sandwich tins.
Step 2Beat all the cake ingredients together in a large bowl, add the milk if the mixture is too stiff to drop off a spoon when tapped gently.
Step 3Divide the mixture between the tins and level.
Step 4Bake side by side for 20-25 minutes until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed.
Step 5Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
Step 6Spread the jam onto the base of one sponge. Spread the cream on top of the jam. Sandwich the other sponge on top. Dust with icing sugar.