This classic British cake needs no introduction. The Victoria Sponge is a firm favourite of mine, quick and simple to make.
Here’s my mums recipe for this delicious afternoon treat.
For the Cake
- 8oz Butter, softened
- 8oz Caster Sugar, sifted
- 4 Large Free Range Eggs
- 8oz Self Raising Flour, Sifted
For the Filling
- 375ml Double Cream
- 200g Strawberry or Raspberry Jam
- Icing Sugar, to decorate
Preheat the oven to 180degrees or 160degrees for a fan assisted oven. If using cake tins grease them well however I used silicone tins so no need to grease them. I used 9” sized round tins.
Cream together the butter and caster sugar until smooth and creamy. Add the eggs one at a time missing well. Then sift in the flour and evenly distribute the mixture between the two tins.
Place in the preheated oven and bake for 20-25mins. When cooked through allow to cool completely.
Whisk the double cream until thickened, but still soft in texture. Spread the jam onto one cake with the topside up and then add the cream on top. Place the other cake on top but with the bottom side places on the cream. To finish dust with icing sugar.