Victoria Sponge With Fresh Cream And Jam
This delightful strawberry cream cake is a dreamy combination of light vanilla sponge, luscious whipped cream, and fresh strawberries. With each bite, you'll experience a burst of sweet and fruity flavors that perfectly complement the soft and fluffy cake layers. Whether you're celebrating a special occasion or simply craving a delicious treat, this cake is sure to impress your friends and family.
— Constant Cookbook
Ingredients
- 220g/8oz caster sugar
- 220g/8oz butter
- 4 free-range eggs
- 220g/8oz self-raising flour
- 1 tsp vanilla extract
- 4 tbsp strawberry
- 600ml/1 pint 2fl oz double cream
- , to dust icing sugar
Instructions
- Preheat the oven to 190C/375F/Gas 5.
- Grease and line two 23cm/9in cake tins.
- Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the eggs, alternating with a tablespoon of flour. Gently fold in the rest of the flour and vanilla extract, then divide equally between the two cake tins.
- Bake in the oven for 25-30 minutes, or until cooked through and lightly golden. Remove from the oven and turn out onto a wire rack to cool.
- When cool, spread one cake with jam and whipped double cream, then place the other cake on top. Dust with icing sugar and serve in slices.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4-6
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