Victoria sponge
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Fluffy, light, delicious cake. Perfect for a birthday cake base, or just afternoon tea. Can be served with cream and jam or fresh strawberries.
Ingredients
For the Cake:
- Castor sugar - 4oz
- Softened unsalted butter - 4oz
- Medium eggs - 3
- Medium eggs - 3
For the Filling:
- Castor sugar - 4oz
- Softened unsalted butter - 4oz
- Medium eggs - 3
- Medium eggs - 3
- Double cream - 1/2 pint (285ml)
- Jam - 4 tbsp
- or Fresh strawberries
Method
- STEP 1Set the oven to 180*C/356*F/Gas mark 4. Mix the butter and sugar in a bowl together, once creamy and smooth add the flour. Add the eggs and mix until fully combined.
- STEP 2Grease two baking tins. Evenly spoon the mixture into the tins. Place into the oven for 20-25 minuets. Poke with a skewer, if comes out clean then it is cooked. Cake should also be springy to the touch.
- STEP 3Leave to cool for 5 minuets, then take out of tins and place on cooling racks and leave to cool.
- STEP 4Whip the double cream until stiff, place the jam or fresh strawberry slices on the bottom layer of cake and carefully spread the cream on top.
