Victoria Sponge Cake Recipe

Well, I’ve been at it again and created yet another baking delight this week. This week I chose to make a Victoria Sponge Cake from Tanya Burr’s latest book ‘Tanya Bakes’. I really enjoy baking at the moment and certainly have stepped out my comfort zone for you all. This was really easy to make and it really doesn’t matter if your a little messy with this one. I thoroughly enjoyed making this cake and learnt so many new baking tips, so here is the recipe so you can all re-create this delicious summer treat.

Ingredients 

225g unsalted butter (softened)

225g caster sugar

4 eggs

1 teaspoon vanilla extract

225g self-raising flour

1 teaspoon baking powder

Pinch of salt

Icing sugar (to decorate)

200ml double cream

1 jar of strawberry jam

Method

Preheat the oven to 180°C/350°F/GM4. Grease the cake tins and line with greaseproof paper.

Cream together the butter and sugar until light and fluffy.  Whisk in the eggs and vanilla extract, then mix in the flour, baking powder and salt until you have a smooth batter.

Divide between the two tins and bake in the centre of the oven for 25 minutes, or until risen, springy and golden and a skewer poked into the centre of the cake comes out clean. Cool in the tin then transfer to a wire rack to cool completely.

For the filling, whisk the cream in a bowl until thick and peaks form. Spread one cake with a thick layer of strawberry jam, then gently lay the cream on top. Note that the cream and jam don’t need to completely reach the edge of the sponge as both will spread once the cake is cut. Gently rest the other cake on top. Dust with icing sugar to serve.

So there you have it a really quick and scrumptious Victoria Sponge Cake, please do let me know on social media if you have made this as I would love to see your creations @couponqueenemma.