Victoria sponge


Serves: makes one 20cm cake

Prep: 25 min, plus cooling
Cook: 25 min


oil, for greasing
Flour, for dusting
200g Butter
200g caster sugar
1 tsp vanilla essence
4 Eggs
200g self-raising flour, sifted

For the filling:

strawberry jam
150ml double cream, whipped


1. Preheat the oven to 190°C/gas 5.

2. Grease and flour two 20cm sandwich tins.

3. Combine the butter, sugar and vanilla essence in a bowl or food processor, and mix well to a creamy consistency.

4. Slowly beat in the eggs one by one.

5. Fold in the sifted flour.

6. Pour the mixture into the prepared tins. Bake for 20-25 minutes until well-risen, golden brown and springy when pressed.

7. Turn out onto a wire rack and leave to cool.

8. Spread one cake with strawberry jam, followed by a layer of whipped cream. Place the other cake on top.

This entry was posted in British, Desserts, international foods, vegeterian. Bookmark the permalink.

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