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
- Total:
- Serves: 8 persons
Ingredients
- 175g unsalted butter, at room temperature
- 175g golden caster sugar
- 175g self-raising flour, sifted
- 1tsp baking powder
- 1tsp vanilla extract
- 3eggs
- 1-2 tbsp milk (optional)
- 4tbsp strawberry jam, Tiptree Little Scarlett is lovely
- 142ml double cream, whipped
- icing sugar, for dusting
Instructions
Step 1
Heat the oven to 180c/fan 160c/gas 4. Line and butter 2 x 18cm sandwich tins.Step 2
Beat 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 3
Divide the mixture between the tins and level.Step 4
Bake 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 5
Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.Step 6
Spread 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.