Indulging in the heavenly delight of this light and fluffy Victoria Sponge cake is an absolute treat! I couldn’t resist sharing the sheer joy of whipping up this delightful creation at home through my fail-proof recipe.
Ingredients
For the Cake
200g unsalted butter, softened
200g golden caster sugar
200g self raising flour
1 tsp baking powder
1 tsp vanilla extract
4 large eggs
1 tbsp milk
For the Filling
300ml double cream
2 tbsp golden caster sugar
strawberry jam
icing sugar to dust
Method
– Preheat the oven to 180°C / 160°C with a fan. Grease and line 2 cake tins.
– Place all of the ingredients for the cake in a stand mixer. Whisk for 2 minutes.
– Divide the mixture evenly between the 2 cake tins. Place in the oven and bake for 25-30 minutes.
– Remove the cakes from the oven and let them cool completely before you remove them from the tins.
– To prepare the filling, pour the cream and sugar in a large bowl. Whisk to form soft peaks.
– Place one cake onto a serving plate. Spread a thin, even layer of jam on top. Then spread over the cream.
– Top with the other cake and dust with icing sugar.
Time to tuck in!
Hi the cake tin size to be used are 8 inch or 9 inch ?
Thank you
Michele