Victoria Sponge Recipe

Ingredients

Makes a 20cm cake

225g plain flour

15g baking powder

240g softened unsalted butter

240g caster sugar

4 large eggs, at room temperature, lightly beaten

icing sugar for dusting

For the filling

150g Strawberry Preserve

250ml double cream

250g strawberries, hulled and sliced

Recipe

STEP 1

For this recipe, sift the flour and baking powder into a bowl and set aside. In a separate bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs a little at a time, adding a spoonful of the flour if the mixture threatens to separate. Sift in the flour in 3 separate additions, folding it in with a large metal spoon.

STEP 2

Divide the mixture between 2 greased 20cm sandwich tins, bases lined with baking parchment. Place in an oven preheated to 180C/gas 4 and bake for 25-30 minutes, until the cakes are golden brown and well risen and a skewer inserted in the centre comes out clean. Leave in the tins for 10 minutes, then turn out on to a wire rack to cool completely.

STEP 3

Spread the strawberry jam over one cake and place on a plate. Whip the cream until it forms soft peaks and pipe or spread it over the jam. Cover with the sliced strawberries, place the other cake on top and dust with icing sugar. Now tuck into this classic Victoria Sponge cake.