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