Victoria Sponge
Indulge in a classic treat with this heavenly sponge cake recipe. Soft layers of light, fluffy sponge are sandwiched together with a luscious filling of sweet strawberry jam and decadent double cream. A delightful harmony of textures and flavors awaits in this simple yet irresistible dessert. Perfect for any occasion, this cake is sure to win over hearts and taste buds alike. Enjoy a slice of pure deliciousness with this delightful sponge cake.
— Constant Cookbook
Ingredients
- Sponge -
- 175g butter/margerine
- 175g caster sugar
- 3 eggs, beaten
- 175g self-raising flour
- Filling -
- 3 tbsp strawberry jam (hartley's with real fruit pieces is gorgeous!)
- 500ml double cream
Instructions
- Set the oven to 180C. Butter 2 sandwich tins with a 20cm diameter
- Cream the butter and sugar together until light and fluffy, and then slowly add the beaten egg.
- Fold in the sifted flour and spoon the mixture into the prepared cake tins
- Bake for 20 minutes. Leave to cool and then remove from the tins
- Whip the cream until thick and use it to fill the sponge with the jam
- Dust liberally with icing sugar to serve
Yield
Serves 8
Comments
No comments found.