STYLE

Cake Recipe: How To Make The Best Victoria Sponge

24/10/2014 16:11 | Updated 20 May 2015

When it comes to cakes, the classics are the best. It just so happens that the traditional cake recipes are often the easiest to make too - in fact, this Victoria sponge can be ready in just an hour.

Watch below to see food blogger Sim Smith make a simple but delicious sponge cake with fresh strawberries below.

Prep Time: 30mins

Cook Time: 30mins

Ingredients to serve six:

- 180g self raising flour

- 1tsp baking powder

- 180g unsalted butter at room temp, including extra for greasing - 180g caster sugar

- 3 medium eggs

- 1 tsp vanilla extract

- 12-15 strawberries, hulled and havled

- 4 tbsp strawberry jam icing

- Sugar to dust

Victoria Sponge Cake Recipe

Preheat your oven to 170°c and line and grease two 20cm cake tins. Sieve your flour and baking powder into a mixing bowl. Add your butter, sugar, and eggs into the bowl, along with a teaspoon of vanilla extract. Using an electric mixer or a wooden spoon, mix the ingredients together until thoroughly combined.

STEP 2: Bake the cake

Divide your mixture equally in two and pour into the prepared cake tins. Spread the mixture evenly around the tin and bake in the oven for 30 minutes, or until a skewer inserted into the middle of the cakes comes out clean. Remove from oven and leave to cool completely.

STEP 3: Prepare the filling

In a clean bowl mix together your halved strawberries with the strawberry jam. Spoon the mixture onto the top of one of your cooled cake halves and spread to create an even layer. Take your second sponge and flip it upside down. Spread over a thick and even layer of your whipped cream. Flip the cake over and place the side with the whipped cream on top of the strawberries and jam. Dust the top of the cake with a layer of icing sugar and serve.

More:

Unfiled
Suggest a correction