The Most Amazing Victoria Sponge
A Victoria Sponge with a fresh cream and strawberry jam filling. This classic cake uses very few store cupboard ingredients and is very easy to make. It's light, soft and tastes absolutely delicious!
Ingredients
- 225 g unsalted butter softened
- 225 g caster sugar
- 4 medium eggs (weighing approx 225g in their shells)
- 225 g self-raising flour
- 2 teaspoons baking powder
To fill
- 6 tablespoons strawberry jam
- 250 ml double cream
- 1.5 tablespoons icing sugar
- 1 teaspoon vanilla extract
- icing sugar for dusting
Instructions
- Preheat the oven to 180ºc/160º fan/Gas 4/350ºF Grease and line two 8" (20cm) round loose-bottomed cake tins.
- Put the soft butter (225g) into a large mixing bowl, add the caster sugar (225g) and use a handheld electric mixer to cream together until light and fluffy.
- Add the eggs to the mixing bowl, one at a time, beating well after each addition.
- Place a sieve over the mixing bowl and sift in the flour (225g) and baking powder (2tsps).
- Use a large metal spoon to gently fold the ingredients together. Take care not to overmix.
- Divide the mixture evenly between the two tins (about 430g in each tin). Smooth the top of the mixture with the back of a spoon and gently tap the cake tin on the work surface to release any air bubbles.
- Bake in the oven for 25 minutes. When baked, the cakes will shrink away from the sides of the tin slightly and will feel springy to the touch. Remove from the oven and leave to cool in the cake tins before turning out.
- When the cakes are cool place one of the cakes on a cake board or stand and spread it with the strawberry jam (6 tbsps).
- Put the double cream (250 ml), icing sugar (1.5 tbsps) and vanilla extract (1 tsp) into a mixing bowl. Whisk until it is forming soft peaks and holds its shape. Spread it on top of the jam and then sandwich the other sponge on top. To decorate, dust with icing sugar.
Video
Notes
For a perfect Victoria Sponge read the information underneath the headings in the blog post. There is also a question and answer section. Any other questions, just let me know and I'll do my best to help. Happy baking!