A timeless classic, Victoria Sponge filled with strawberry jam
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
- 4 free-range eggs
- 225 g caster sugar plus a little extra for dusting
- 1 tbsp baking powder
- 225 g self-raising flour
- 225 g plus a little extra softened butter or baking spread
- Good quality strawberry jam
- Double cream to serve
Preheat the oven to 180°C. Use a part of a baking paper to rub butter or baking spread around the inside of tins. Make sure the base and sides are lightly coated. Next, line the center of the tins with baking paper.
Then, break your eggs into a large mixing bowl and add the mentioned amounts of sugar, baking powder, flour, and baking spread. Mix all these ingredients together with an electric hand or stand mixer. The finished mixture must soft and flowy.
Divide the whole mixture evenly between 2 tins . Although, it does not need to be exact, you can use a measuring cup to determine the exact amounts if you’d like. Use a spatula to scrape all the mixture from the bowl and then to gently smooth the surfaces of the cakes.
Place in the oven and bake for 25 minutes. Do not open the door before time but do check it after 20 minutes are up.
When you see a golden brown colour on your cake, it is ready to remove from the oven. You can check it by pressing gently. It should be springy and soft. Leave it to cool for 5-10 minutes. Unmold on cooling rack.
When the cakes have cooled, generously spread strawberry jam on top of one cake and sandwich with the second. Serve the cake with whipped cream.