Classic Victoria Sponge Cake

Indulge in the timeless delight of a classic Victoria Sponge Cake. This recipe will teach you how to create a light and fluffy sponge filled with sweet strawberry jam and freshly whipped cream. Perfect for afternoon tea or any special occasion. Follow the simple steps and become a master baker in no time. Enjoy this delightful treat with your loved ones!

Ingredients

• 225g (8 oz) unsalted butter, softened
• 225g (8 oz) caster sugar
• 4 large eggs
• 225g (8 oz) self-raising flour
• 2 tbsp milk
• 150g (5 oz) strawberry jam
• 300ml (10 fl oz) double cream
• Icing sugar, for dusting

Directions

1. Preheat the oven to 180°C (350°F). Grease and line two 20cm (8 inch) round cake tins.
2. In a large bowl, cream together the butter and caster sugar until light and fluffy.
3. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
4. Sift in the self-raising flour and gently fold it into the mixture using a spatula.
5. Stir in the milk to create a smooth batter.
6. Divide the batter equally between the prepared cake tins and smooth the tops with the back of a spoon.
7. Bake in the preheated oven for 20-25 minutes or until golden brown and a skewer inserted into the center comes out clean.
8. Allow the cakes to cool in the tins for 5 minutes, then transfer them to a wire rack to cool completely.
9. Once the cakes have cooled, spread the strawberry jam over the top of one cake layer.
10. In a separate bowl, whip the double cream until it forms soft peaks.
11. Spread the whipped cream over the jam layer.
12. Place the remaining cake layer on top to create a sandwich.
13. Dust the top with icing sugar for decoration.
14. Serve slices of the Victoria Sponge Cake with a hot cup of tea or coffee.

Interesting Facts