Victoria Sponge Cake
This delightful Victoria sponge cake recipe yields two light and fluffy layers filled with a luscious combination of strawberry jam and whipped cream. Perfect for a teatime treat or special occasions, this classic cake is sure to impress your guests with its timeless appeal and delicious flavors.
— Constant Cookbook
Ingredients
- knob of butter, melted
- 225g/8oz butter, softened
- 225g/8oz caster sugar
- 4 large free-range eggs
- 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
- To serve,
- Icing sugar, for dusting
Instructions
- 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.
Yield
Serves 6
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