Victoria Sponge
by David
Prep Time
10
Minutes
Cook Time
25
Minutes
Serves
8
Category: recipes desserts
Ingredients
- 4 eggs
- 220g caster sugar
- 220g self raising flour
- 1 1/2 tsp baking powder
- 220g butter
Filling / topping
- 300ml double cream
- 4 tablespoons strawberry or raspberry jam
- icing sugar for dusting
Victoria Sponge
by David
Light and fluffy Sponge
Instructions
Preheat oven to 160fan / Gas 4. Grease and line two 20cm (8 in) round sandwich tins with baking parchment.
Put everything in a bowl.
Whisk this up for 5 to 6 minutes on full speed until very light and fluffy.
Divide the mix between the tins.
Bake for 25 minutes until golden on the surface or Bake for 50 minutes if in one cake tin.
Remove from oven and Leave in the tins to cool.
Whip up the cream then spread the bottom layer of cake with the jam, top with the cream, then the top half of the cake. Dust with icing sugar, and enjoy!