A large and full filling victoria sponge with a delicious texture and taste.
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225g/8oz self-raising flour, sifted (you may need a bit extra)
For the filling
6 tbsp good-quality strawberry jam
300ml fl oz double cream, lightly whipped
Icing sugar, for dusting
Preheat the oven to 180C/350F/Gas 4.
Gently heat the 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 tins after about 5-10 minutes and
cool on a wire rack for about 30 minutes.