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Victoria Sponge
A simple, tasty dessert for everyone
|
Serves |
10-12 |
|
Prep time |
45 minutes |
|
Cook time |
20-25 minutes |
This cake will be sure to please a wide audience, could be served for an afternoon tea or post dinner treat!
Ingredients
For the sponge: 4 medium eggs, beaten 225g unsalted butter, softened 225g caster sugar 1¼ tsps vanilla extract 225g self raising flour, sieved 1½ tbsps warm water For the filling and topping: 8 tbsps raspberry jam 250ml double cream 400g strawberries, sliced 2-3 tbsps icing sugar
Method
1. Preheat the oven to 180°C/160°C fan/ gas mark 4, and line two cake tins with baking paper and butter.
2. Using a large mixing bowl or electric mixer, beat the butter until creamy.
3. Gradually beat the caster sugar into the butter until it is light and creamy.
4. Combine the eggs and vanilla extract, and beat into the mixture.
5. Slowly beat the flour into the mixture, and add warm water halfway through.
6. Divide the mixture between cake tins and bake for 20-25 minutes.
7. Whip the double cream while the sponge cools.
8. Spread cream and jam on one sponge, and decorate with strawberries, place the second sponge on top and decorate with cream and strawberries.
9. Dust with icing sugar to finish .
Chef’s tips
Extra fruit or decorations can be used to top!