Victoria Sponge
This Victoria Sponge is an absolute classic recipe, filled with whipped cream, strawberry jam and topped with a dusting of icing sugar.
Servings: 12 Servings
Ingredients
For the Victoria Sponge
- 325 g Unsalted Butter or Stork
- 325 g Caster Sugar
- 325 g Self-Raising Flour
- 7 Large Eggs
- 1 tsp Baking Powder
For the Filling and Decoration
- 300 ml Double Cream
- 3-4 tbsp Icing Sugar (optional)
- 200 g Strawberry Jam
Instructions
To Make the Victoria Sponge
- Preheat the oven to 180C (160C Fan). Line two 8” cake tins with greaseproof paper and leave it to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, eggs and baking powder. Whisk until all the ingredients are combined.
- Split the mixture between your two cake tins.
- Bake in the oven for 35-40 minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
To Make the Filling
- Whisk the double cream in a large bowl with 1 tbsp of icing sugar (optional) until the double cream is thick and holds its own shape.
- Soften the jam in the microwave for 10-20 seconds.
- Spread the whipped cream and strawberry jam onto the cake. I did cream and then jam but it is completely up to you which order you fill the cake.
- Add the second cake on top and dust with the remaining icing sugar.
Notes
- This cake will last 1-2 days in the fridge.
- The cake needs to be kept in the fridge because of the cream, however, the longer it is in the fridge the more the cake will dry out.