Victoria sponge
DessertVegetarianBaking
Victoria sponge
A light vanilla sponge sandwich filled with strawberry jam and whipped cream.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 10
- Level
- Easy
Gather
Ingredients
- 200 gunsalted butter, softened
- 200 gcaster sugar
- 4medium eggs, beaten
- 200 gself-raising flour
- 1 tspbaking powder
- 1 tspvanilla extract
- 2 tbspmilk
- 150 gstrawberry jam
- 200 mldouble cream
- 1 tbspicing sugar
Make
Method
- 1.
Heat the oven to 180°C/160°C fan. Line the bases and sides of two 20 cm sandwich tins with baking paper.
- 2.
Beat the butter and caster sugar until pale and fluffy. Gradually beat in the eggs, adding a spoonful of flour if the mixture curdles.
6 minutes - 3.
Fold in the remaining flour, baking powder, vanilla and milk, then divide evenly between the tins.
3 minutes - 4.
Bake for 22–25 minutes until springy and a skewer comes out clean. Leave in the tins for 10 minutes, then turn onto a rack to cool completely.
25 minutes - 5.
Whip the cream to soft peaks. Spread the jam over one cake, add the cream and gently place the second cake on top.
5 minutes - 6.
Dust with the icing sugar before serving.
1 minutes