Victoria sponge

Victoria Sponge cake

Serves 8-10

200g butter, at room temperature

200g caster sugar
4 large eggs
200g self-raising flour

1 tsp baking powder

2 tbsp milk

For the filling:

150ml fresh cream
1 tbsp icing sugar
1 tsp vanilla paste
50g strawberry jam Strawberries, sliced (optional)

To decorate:

Icing sugar

Strawberries, halved

  1. Preheat the oven to 190 ̊C/170 ̊C fan/gas mark 5. Line two 20cm round cake tins with non-stick parchment paper.
  2. In a bowl, beat together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Sieve in the flour and baking powder. Add the milk and fold together until just combined.
  5. Evenly divide the mixture between the prepared tins and level the tops using the back of a spoon.
  6. Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean. Transfer to a wire rack and allow the sponges to cool completely.
  7. In a large bowl, combine the cream, icing sugar and vanilla paste. Whip the cream just until it reaches a spreadable consistency; be careful not to over-beat.
  8. Soften the jam by giving it a quick mix with a spoon.
  9. Place the first sponge on your serving plate or stand. Spoon on the jam and spread it over the sponge.
  10. Spoon on the whipped cream and gently spread it out into a thick layer.
  11. Add some sliced strawberries, if desired. Place the other sponge on top to sandwich the cake together. Give it a dusting with icing sugar and top with some halved strawberries.

Per serving

369kcals, 21.2g fat (11g saturated), 41.5g carbs (22.1g sugars), 5.3g protein, 0.8g fibre, 0.145g sodium