Classic Victoria Sponge Cake
This soft and fluffy Victoria Sponge Cake is sandwiched together with strawberry jam and whipped cream. It's a classic baking recipe that's simply delicious!
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Ingredients
For the victoria sponge cake:
- 300 grams Margarine or unsalted butter If you're using Stork, use it cold straight from the fridge. If you're using butter, make sure it's at room temperature.
- 300 grams Caster sugar
- 300 grams Self-raising flour
- 3 large Eggs room temperature. Or 4 medium eggs.
- 4 tablespoons Milk full-fat or semi-skimmed
For the filling:
- 200 millilitres Double cream use cold straight from the fridge
- 2-3 tablespoons Strawberry jam
- Icing sugar for dusting on top
Instructions
Start by making the sponge cakes:
- Preheat oven to 160°C fan / 180°C conventional. Grease and line two 8-inch round cake tins.
- In a large mixing bowl, cream the margarine (or butter) and caster sugar until light and fluffy.300 grams Margarine or unsalted butter, 300 grams Caster sugar
- Beat in the eggs one at a time, mixing well after each addition.3 large Eggs
- Fold in the flour and milk until the mixture is smooth and combined.300 grams Self-raising flour, 4 tablespoons Milk
- Divide the mixture evenly between the tins. Bake for 40-45 minutes until the cakes are risen, golden and the sponge springs back when pressed in the middle.
- Leave to cool for 15 minutes in the tin, then turn out onto a wire rack and cool completely.
Whisk the cream:
- Whisk the cream using an electric whisk until it reaches soft peaks (this will take roughly 5 minutes). The texture should look like soft, pillowy clouds.200 millilitres Double cream
Assemble the cake:
- Place one of the cake layers on a cake stand or plate. If the cake has domed on top, use a sharp knife to trim off the top and make the cake flat.
- Spread the jam on top. Don't take the jam right to the edge of the cake otherwise it will spill over when you add the cream and the second cake. You want to leave roughly 1inch around the edge.2-3 tablespoons Strawberry jam
- Spread the whipped cream on top. Again, leave roughly 1inch around the edge.
- Place the second cake on top and lightly press down to sandwich the layers together.
- Dust the top with icing sugar, slice and serve!Icing sugar
