Victoria sponge with strawberry jam
An average of 4.7 out of 5 stars from 12 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- 8
Afternoon tea wouldn't be complete without a traditional English Victoria sponge cake.
Ingredients
- butter: knob of butter, melted
- butter: 225g/8oz butter, softened
- caster sugar: 225g/8oz caster sugar
- eggs: 4 large free-range eggs
- self-raising flour: 225g/8oz self-raising flour, sifted (you may need a bit extra)
For the filling
- strawberry: 6 tbsp good-quality strawberry jam
- double cream: 300ml/10陆 fl oz double cream, lightly whipped
To serve
- icing sugar: icing sugar, for dusting
Method
- Preheat the oven to 180C/350F/Gas 4.
- Gently heat the knob of butter in a pan and brush two 6in-7in/15cm-17.5cm cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper.
- In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to get lots of air into the mixture (this should take a couple of minutes).
- Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles.
- Fold in the flour using a large metal spoon. Be careful not to over-mix it.
- Pour the mixture equally between the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want them to be pointed in the middle.
- Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour.
- Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely (for about half an hour).
- Spread the sponge with the jam and the whipped cream, then carefully sandwich together.
- Dust with icing sugar and serve.
