Classic Victoria sponge
Original recipe available here
40
Mins
Serves
8
Easy
Cake
Ingredients
unsalted butter 175g
caster sugar 175g
self-raising flour 175g
baking powder 1 tsp
vanilla extract 1 tsp
eggs 3
milk 1-2 tbsp
VICTORIA SPONGE FILLING:
strawberry jam 4 tbsp
double cream 142ml
icing sugar
-
Directions
-
Step 1:
Heat the oven to 180c/fan 160c/gas 4. Line and butter 2 x 18cm sandwich tins -
Step 2:
Beat all the cake ingredients together in a large bowl, add the milk if the mixture is too stiff to drop off a spoon when tapped gently. -
Step 3:
Divide the mixture between the tins and level -
Step 4:
Bake side by side for 20-25 minutes until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed -
Step 5:
Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling -
Step 6:
Spread the jam onto the base of one sponge. Spread the cream on top of the jam. Sandwich the other sponge on top. Dust with icing sugar