No matter where we visited in England, each cafe we visited would have a Victoria Sponge for sale in their cake cabinet! And a good thing too - because Victoria Sponge cake is delicious, and we loved ordering a piece whenever we got the chance!
Don't let the idea of baking a sponge overwhelm you - this recipe is easy AND delicious!
210g unsalted butter
200g caster sugar
1t vanilla extract
4 medium eggs
210g self-raising flour
6T strawberry jam
250ml cream, whipped
icing sugar, for dusting
strawberries, to garnish
Preheat the oven to 180ºc (350ºf / Gas 4). Use 10g of butter and 10g of flour to grease and flour two 20cm cake tins.
In a large bowl, beat the remaining 200g butter, sugar, and vanilla extract together until smooth and creamy.
Add the eggs one at a time, stirring until well combined
Fold the remaining 200g of flour into the bowl and mix well.
Divide the mixture between the two cake tins. Place in the oven and bake for about 20 minutes until golden. When cooked, the cake should spring back when gently pushed in the middle.
Remove from the oven and allow to cool in the tin for five minutes. Turn out into a cooling rack to cool completely.
Spread the jam onto one of the cakes and top with the whipped cream. Place the second cake on top. Dust with icing sugar and garnish with sliced strawberries.
Prep time 15 minutes, cook time 20 mins, makes 1 cake