You can’t go wrong with a Victoria Sponge – jam and cream sandwiched between two sponge cakes. This is a cake you can serve as a dessert or with high tea. And what I love about this you can give it your own take (of course to an extent) to make it your own. The filling and be buttercream or fresh cream – I always prefer the fresh cream version. And you can also add fresh fruit to it – I love adding strawberries to it.
Ingredients
100g self-raising flour
100g caster sugar
100g butter, melted
2 eggs
1 tbsp vanilla flavouring
2 tbsp milk
For the filling –
100 ml heavy whipping cream
1 tbsp sugar
2 tbsp jam
100 gms strawberries
Method:
- Pre-heat the oven to 375º. Mix together the flour, caster sugar, butter, vanilla and milk. You can use a hand held mixer or a stand mixer. I don’t normally beat the eggs and sugar and butter separately but this does make the cake lighter.
- Divide the mixture into cake pans. I used the Wilton Easy Layers 5 piece Layer Cake Pan set that I saw in Walmart . I find these the perfect size for filling. I normally make twice the quanity above and make a couple of Victoria Sponges to suit all the different tastes in the house. Besides, one Victoria Sponge is never enough.
- Bake in the oven for 20 minutes or until a cake tester comes out clean when inserted in the cake.
- Allow to cool completely.
For the filling –
- Whip together the cream and the sugar until the cream forms stiff peaks.
- Add a layer of jam on the first cake.
- Add the strawberries in a layer over the cream.
- Add another layer of cream
- Complete with the other cake layer.
- Dust the top with icing sugar
