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Classic Victoria Sponge

A delicious British tea time classic

Ingredients

For the cake

  • 5 medium eggs
  • weight of your eggs in butter room temp
  • weight of your eggs in caster sugar
  • weight of your eggs in self raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract

For the filling

  • 200 g strawberry jam
  • 500 ml double cream
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar
  • caster sugar to sprinkle on top

Instructions

  1. Pre heat your oven to 180c/160c fan oven and grease and line two 9inch cake pans.
  2. In a large bowl or the bowl of your mixer cream together the butter and sugar till it's light and fluffy and it's gone pale in colour.
  3. Mix in the eggs one at a time then mix in the vanilla extract.
  4. Sift the flour and baking powder into the batter and then fold it in with a spatula until it's just combined.
  5. Divide the mix between the cake pans and spread it out in the tins with it slightly mounded in the middle (this should help prevent your cake dipping in the middle when baked) and bake in the oven for 25-30 minutes until a skewer comes out clean. Leave them to cool in the pans for 5-10 mins and then turn them out onto a cooling rack.
  6. Once the cakes have cooled whip together your cream, vanilla and icing sugar but be careful not to over whip it!
  7. Place one of the cake layers onto your serving dish spread the jam onto the cake followed by the whipped cream and then place the other cake layer on top. Sprinkle your cake with icing sugar and enjoy with a nice cup of tea!