Classic Victoria sponge cake
What could be better than a simple and classic Victoria sponge cake?
- Try not to open your oven during cooking – a cold draft can shock the cake and it may sink in the middle.
- Alternative fillings: Fresh cream and strawberries, lemon curd and clotted cream or flavoured buttercreams.
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For the cake
- 250g softened unsalted butter
- 250g caster sugar
- 6 medium free-range eggs, lightly beaten
- 250g self-raising flour, sifted
- 2 tbsp semi skimmed milk
For the decoration
- 6 tbsp strawberry or raspberry jam
- Caster sugar for sprinkling
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly grease the sides of 2x20cm sandwich tins and place a circle of silicone parchment paper in the base of each.
Cream together butter and caster sugar until light and fluffy, this should take at least 5 mins with a standalone mixer or electric hand mixer. Gradually add in the egg, if the mixture curdles slightly add a tbsp of the flour. Gently stir in the remaining flour. Fold in 2 tbsp of semi skimmed milk, the mixture should have a soft dropping consistency.
Transfer the batter into the prepared tins and place in the preheated oven and bake for 25 mins until well risen. The cake should be lovely and golden brown in colour and spring back into place when gently pressed on the top. Alternatively insert a skewer and if it comes out clean the cake is ready.
Leave to cool in the tin for 5 mins then transfer carefully onto a rack to cool completely.
To decorate, spread the jam evenly on top of one of the cakes and sandwich the cakes together. Sprinkle with caster sugar to finish.
Last updated 11 months ago
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