Classic Victoria Sponge Cake

Ingredients

• •225g butter, softened
• •225g caster sugar
• •4 large eggs
• •225g self-raising flour
• •2 tsp baking powder
• •2 tsp vanilla extract
• •3 tbsp milk
• •300ml heavy cream
• •3 tbsp jam (strawberry or raspberry)
• •2 tbsp icing sugar

Directions

1. 1Preheat oven to 180°C (350°F) and grease two 20cm round cake tins with butter.
2. 2Cream together softened butter and caster sugar until light and fluffy, then beat in eggs one at a time, adding a spoonful of flour with each egg.
3. 3Fold in the remaining flour and baking powder, then stir in vanilla extract and milk until smooth.
4. 4Divide batter evenly between the prepared tins and bake for 18-20 minutes until golden and a skewer comes out clean.
5. 5Cool cakes in tins for 5 minutes, then turn out onto a wire rack to cool completely.
6. 6Whip heavy cream until soft peaks form, then fold in half the jam gently.
7. 7Sandwich the two cakes together with the cream mixture, dust with icing sugar, and serve.

💡 Victoria sponge depends on equal aeration in both layers; divide the batter by weight if possible so the cakes rise and bake at the same rate.

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