Classic Victoria Sponge Cake

  • 15 Aug - 21 Aug, 2020
  • Mag The Weekly
  • Cookery


· 175 g unsalted butter

· 175 g caster sugar

· 175 g self-rising flour

· 1 teaspoon baking powder

· 1 teaspoon vanilla extract

· 3 eggs

For Sponge Filling

· 4 tablespoons strawberry jam

· 142 ml double cream

· Icing sugar for dusting


Heat the oven to 180°C. Line and butter the sandwich tins. Beat all the cake ingredients together in a bowl, add the milk if the mixture is too stiff. Divide the mixture between the tins and level. Bake side by side for 20-25 minutes until the sponges are raised, slightly shrunk away from the edge of the tin and spring back when lightly pressed. Leave to cool for five minutes then turn out onto a rack and peel off the paper. Cool completely before filling. Spread the jam onto the base of one sponge. Spread the cream on top of the jam. Sandwich the other sponge on top. Dust with icing sugar.