🌍
Classic Victoria Sponge Cake
The quintessential British cake - light vanilla sponge filled with jam and cream.
Easy⏱️ 50 mins🍽️ 8-10
🥄 Ingredients
- 225g self-raising flour
- 225g caster sugar
- 225g unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- 2 tbsp milk
- 200ml double cream, whipped
- 4 tbsp raspberry jam
- Icing sugar for dusting
📝 Instructions
- 1
Preheat oven to 180°C (350°F). Grease and line two 20cm sandwich tins.
- 2
Cream butter and sugar until light and fluffy.
- 3
Beat in eggs one at a time with a little flour.
- 4
Fold in remaining flour with vanilla and milk.
- 5
Divide between tins and bake for 20-25 minutes.
- 6
Cool completely on wire racks.
- 7
Spread jam on one cake, top with whipped cream.
- 8
Place second cake on top and dust with icing sugar.
💡 Pro Tips
- ✓Use room temperature ingredients for best results
- ✓Don't overmix once flour is added
- ✓The cakes should spring back when pressed
👩🍳
Prep Time
25 mins
🔥
Cook Time
25 mins
⏰
Total Time
50 mins
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