Victoria Sponge Cake

I do like a good sponge cake and nothing beats a classic Victoria sponge cake especially in summer. I love the combination of strawberries and cream. The sponge was light and moist and the strawberries were delightfully sweet. This is a really simple recipe which works for me everytime. 

The Victoria sponge cake was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea.  It is often referred to simply as sponge cake.  A traditional Victoria sponge consists of jam sandwiched between two sponge cakes.  

The cake disappeared so quickly and I was told there wasn't enough to go round! Will just have to make more next time :) 

sponge cake straight from the oven

freshly whipped cream 

spreading jam on the cake

add cream and strawberries 

victoria sponge cake 

Cake 

175g butter, softened 

175g self raising flour

1 teaspoon baking powder

175g golden caster sugar

3 eggs

Filling

raspberry jam

600ml double cream, whipped

Fresh strawberries

Icing sugar for dusting

• Preheat the oven to 180C 
• Grease and line the bases of 2 round sandwich tins.
• Sift the flour and baking powder into a bowl and add the butter, sugar and eggs. 
• Beat well until smooth (I used my trusty KitchenAid) 
• Divide the mixture evenly between the prepared tins and smooth the surfaces. (I weigh my tins so the cakes are evenly sized)
• Bake in the preheated oven for 25-30 minutes or until well risen and golden brown. 
• Leave to cool in the tins for 5 minutes before transferring to a wire rack to cool completely. 
• Sandwich the cakes together with the jam, whipped cream and straberries. 
• Sprinkle with icing sugar on top and serve.