Some of the most popular posts on our website are the sweet treats, from homemade bakes to irresistible treats and everything in between, we’ve got you covered. This Victoria sponge cake is the queen of all cakes, a light, and airy sponge cake layered together with luscious cream and strawberry jam, it is absolutely delicious.
Start off with sugar in a mixer then add butter and mix until you have a light and pale mixture. Add in four large eggs one at a time beating after each addition to make sure the mixture does not split.
Sieve in some self-raising flour then using a spatula, fold that flour in and the last thing you are going to add in there is a drop of vanilla extract. Transfer the mixture straight out about half a mixture in both cake tins and spread that cake batter over the base of the cake tine.
My little trick to make sure you do not get too much of a rise at the center is to kind of leave a dip or a diple in the center so it kind of higher around the edges. This prevents it from rising too much in the middle. Bake them for around 20 minutes at 180 degrees until they are risen up, lovely and golden. Once they are out of the oven, let them cool then straight on a cake stand to stick it up on the board.
Straight n there, spread some lovely luscious strawberry jam, you don’t want to spread it to the edge of the cake because when sandwiching, it will squeeze out. Add the cream on the top and carefully spread that across and then cover it with the other cake. Finish that with a little dusting of icing sugar and some strawberries.
- 225g Salted Butter
- 225g caster sugar
- 4 large free range eggs
- 3tsp vanilla extract
- 225g self-raising flour
- about 3 tablespoons of milk to loosen the batter
- 1 jar of good quality raspberry jam
- 250ml double cream
- A dusting of icing sugar
- A generous handful of fresh raspberries
- Preheat the oven to 170°C. Then grease and line 2 x 20cm springform tins.
- To make a heavenly light sponge, use your stand alone mixer to cream the butter and sugar together until pale and fluffy.
- Then beat in the eggs one by one before adding a dash of the vanilla extract.
- Fold in the flour with a spatula until you have a smooth mixture. And here’s a little trick: to make the mixture lose, simply add a splash of milk.
- Divide the mixture into the two springform tins, and smooth the top with a spatula.
- Bake in the oven until it’s nice and golden or for 20 minutes to be precise.
- When the sponge is cooked, remove from the oven and allow to cool for a few minutes before you take them out of the tins.
- While the bases are cooling prepare the filling by whipping the double cream.
- To assemble the cake, spread some raspberry jam on one base before topping it up with cream.
- Then add the second base, sprinkle with icing sugar and top with some fresh raspberries.