victoria sponge
Victoria Sponge
If this was good enough for Queen Victoria, it's good enough for me!.
Ingredients
- FOR THE CAKE
- 4 large eggs (at room temperature) - about 200g
- same weight of self raising flour
- same weight of unsalted butter (softened)
- same weight of golden caster sugar
- 1 tbsp full fat milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- TO FINISH
- 6 tbsp strawberry jam
- 180ml double cream, whipped
- icing sugar, as needed
- fresh strawberries
Instructions
1. Preheat the oven to 165C. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.2. Split the mixture between the tins, smooth the surface with a spatula, then bake for 20-25 mins until golden and the cake springs back when pressed.3. Leave to cool in the tin for 5 minutes then turn onto a rack and leave to cool completely.4. Spread one of the sponges with strawberry jam, whipped cream and fresh strawberries. Add the second sponge, dust with icing sugar and top with fresh fruit.
Details
Prep time: Cook time: Total time: Yield: Serves 8