Classic Victoria Sponge Recipe with a Twist

Indulge in the timeless charm of a classic Victoria Sponge cake. This recipe stays true to the authentic British delight, with light and fluffy layers of vanilla sponge filled with a luscious layer of strawberry jam and whipped cream. Perfect for afternoon tea or any special occasion, this moist and buttery cake is sure to please everyone's taste buds. With a preparation time of just 30 minutes, this recipe is a must-have in your baking repertoire.

Ingredients

• 225g (8 oz) unsalted butter, softened
• 225g (8 oz) caster sugar
• 4 large eggs
• 225g (8 oz) self-raising flour
• 2 tsp vanilla extract
• 4-6 tbsp strawberry jam
• 150ml (5.3 fl oz) whipping cream
• Icing sugar, for dusting

Directions

1. Preheat the oven to 180°C (350°F) and grease two 20cm (8-inch) round cake pans.
2. In a large mixing bowl, cream together the butter and 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 the flour into the bowl and gently fold until just combined. Be careful not to overmix.
5. Stir in the vanilla extract.
6. Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes, then transfer them onto a wire rack to cool completely.
9. Once the cakes have cooled, spread the strawberry jam over one of the cakes.
10. In a separate bowl, whip the cream until soft peaks form.
11. Spread the whipped cream evenly over the jam layer.
12. Place the second cake on top and lightly dust with icing sugar.
13. Slice and serve the delicious Victoria Sponge.
14. Enjoy with a cup of tea or serve as an enticing dessert.

Interesting Facts