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Classic Victoria Sponge

Classic Victoria Sponge Cake

This soft and fluffy Classic Victoria Sponge Cake is sandwiched together with strawberry jam and whipped cream. Simply delicious!
5 from 3 votes
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

For the sponge

  • 300 g 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 g Caster sugar
  • 300 g Self-raising flour
  • 3 large Eggs at room temperature
  • 4 tbsp Milk full-fat or semi-skimmed

For the filling

  • 200 ml Double cream use cold straight from the fridge
  • 2-3 tbsp Strawberry Jam
  • Icing sugar for dusting on top

Instructions
 

Start by making the sponge layers

  • Preheat oven to 160°C fan / 180°C conventional.
  • Lightly grease two 8-inch round cake tins with butter and line the base with greaseproof paper.
  • In a large mixing bowl, cream the margarine and caster sugar until light and fluffy
  • Add the eggs one at a time, mixing well after each.
  • Fold in the flour and milk to make a smooth cake mixture.
  • Divide the cake mixture evenly between the tins and bake for 40-45 minutes until risen, golden on top and a toothpick inserted in the middle of the cake comes out clean.
  • Leave to cool for 15 minutes in the tin, before turning out onto a wire rack and cooling completely.

Whip the cream for the filling

  • Whip 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.

Assemble and sandwich 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.
  • 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!
    Classic Victoria Sponge Cake

Notes

Cover and store your Victoria Sponge Cake in the fridge for up to 2 days. 
Keyword Caster sugar, Cream, Jam, Milk
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