Classic Victoria Sponge Cake

Ingredients

• 200 g (7 oz) Unsalted butter, softened
• 200 g (7 oz) Caster sugar (superfine sugar)
• 4 Large eggs
• 200 g (7 oz) Self-raising flour
• 1 tsp Baking powder
• 1 tsp Vanilla extract
• 150 g (5.3 oz) Strawberry jam
• 200 g (7 oz) Clotted cream (or double cream / heavy cream, whipped)
• 2 tbsp Icing sugar (powdered sugar), for dusting

Method

1. 1

   Preheat your oven to 180°C (350°F / Gas Mark 4). Grease and flour two 20 cm (8 inch) round cake tins, or line with baking parchment.

2. 2

   In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This can be done with an electric mixer or by hand.

3. 3

   Gradually beat in the eggs, one at a time, incorporating each fully before adding the next. If the mixture starts to curdle, add a spoonful of the flour.

4. 4

   Sift the self-raising flour and baking powder into the wet mixture. Add the vanilla extract.

5. 5

   Gently fold the flour mixture into the wet ingredients using a spatula or a large spoon until just combined. Be careful not to overmix, as this can make the cake tough.

6. 6

   Divide the batter evenly between the two prepared cake tins and smooth the tops with the back of a spoon.

7. 7

   Bake for 20-25 minutes, or until golden brown and a skewer inserted into the centre comes out clean. The cakes should spring back when lightly touched.

8. 8

   Remove the cakes from the oven and let them cool in the tins for 5 minutes before turning them out onto a wire rack to cool completely.

9. 9

   Once completely cool, spread one cake layer with the strawberry jam. On top of the jam, dollop and spread the clotted cream (or whipped cream if using).

10. 10

    Carefully place the second cake layer on top. Dust generously with icing sugar before serving.