Who doesn't like the all time favourite Victoria sponge cake?! A light and fluffy cake layered with delicious jam and freshly whipped cream, this hits the spot every time.
Ingredients:
For the cake ~
- 250g unsalted butter
- 250g caster sugar
- 250g self raising flour
- 1 tsp baking powder
- 4 eggs
- 1 tsp vanilla essence
For the filling ~
- 300ml double cream (more or less depending how much you like)
- Jam (flavour to suit your taste)
- 1 tsp vanilla essence
- 2 tbsp icing sugar plus a little extra for dusting
You will also need two 8" sandwich tins
Method:
1. Preheat oven to 160c fan oven or 180c without fan.
2. Grease and line the two sandwich tins.
3. In a large bowl beat the butter and caster sugar until pale, for best results use a hand whisk or stand mixer.
4. Sift the flour and baking powder into the bowl, add the eggs and vanilla essence then whisk the mixture until all is combined.
5. Divide the mixture evenly between the two tins and spread evenly around the tin with a knife.
6. Bake for 20 - 25 minutes until firm to touch and golden on top
7. Once baked, turn out onto a wire cooling rack immediately and leave to cool completely.
8. In a clean bowl add the cream, vanilla essence and icing sugar then whisk until stiff peaks form. Be careful not to over whisk otherwise your cream may split.
9. When the cakes are cooled, trim the dome off one with a sharp knife. Spread a thick layer of jam over the top of the trimmed sponge, pipe or spread the whipped cream onto the jam then put the second sponge on top.
10. Finish off with fruit and cream on top or a simple dusting of icing sugar by sifting the sugar carefully over the cake.
Comments