Victoria Sponge Cake

Ingredients

• 225g Unsalted Butter, softened
• 225g Caster Sugar
• 4 Large Eggs
• 225g Self-Raising Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Vanilla Extract
• 3 tablespoons Strawberry Jam
• 250ml Double Cream
• 1 tablespoon Icing Sugar
• Extra Icing Sugar, for dusting

Instructions

1. Preheat the oven to 180°C (160°C fan) and grease two 20cm round sandwich tins.
2. Beat the butter and caster sugar together until pale and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. Fold in the self-raising flour and baking powder until the batter is smooth.
6. Divide the mixture evenly between the prepared tins and level the tops.
7. Bake for 22–25 minutes until golden and springy to the touch.
8. Leave the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
9. Whip the double cream with the icing sugar until it forms soft peaks.
10. Spread the strawberry jam over one sponge, top with the whipped cream, then place the second sponge on top.
11. Finish with a light dusting of icing sugar before serving.

instructions_source: editorial-classic