Classic Victoria Sponge Cake
Ingredients
- 220g butter
- 220g caster sugar
- 4 large eggs
- 220g self raising flour
- 2 tbsp plain flour
- 1.5 tsp vanilla essence
- 1 tsp baking powder
- for the filling:
- 1 pot double cream
- 2 tbsp sugar
- 1 jar strawberry/raspberry jam
- icing sugar to dust
Preparation
Using a stand/hand mixer, cream together the butter and the sugar
Once fluffy, crack in eggs one by one, gradually incorporate the self raising + plain flour, vanilla essence + baking powder
Rub butter inside two 8 inch cake pans, then tip a little flour and swirl around the pans to coat the butter, this will help release your sponges easily
Divide the cake mixture between the two pans (i place them on scales to make sure the batter is equal in both tins) and bake in a pre-heated oven at between gas mark 4 - 5, 180°c, 360°f for 20 - 25 minutes until a skewer inserted into the sponge comes out clean
Allow sponges to cool completely before assembling
In a bowl combine cold double cream and the sugar and whisk till you have soft - firm peaks
Be careful not to overwhip the cream
Assemble the cake by placing one sponge at the bottom, spread a generous amount of jam over it
Add the whipped cream on top, spread using an offset spatula and finish with the second sponge
Lightly dust with icing sugar and enjoy with your loved ones!
