Victoria Sponge

Indulge in a classic British Victoria Sponge, where light, fluffy layers of buttery cake embrace a sweet jam and luscious cream filling. Perfect for afternoon tea or a delightful dessert at your next gathering.

• 200 g unsalted butter
• 200 g caster sugar
• 4 large eggs
• 200 g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 100 g jam
• 100 g double cream

Method

1. 1

   Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper.

2. 2

   In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.

3. 3

   Add the eggs one at a time, mixing well after each addition. Stir in the milk.

4. 4

   Gently fold in the sifted self-raising flour and baking powder until just combined. Be careful not to overmix.

5. 5

   Divide the batter evenly between the prepared cake tins. Smooth the tops with a spatula.

6. 6

   Bake in the preheated oven for 25 minutes or until a skewer inserted into the center comes out clean.

7. 7

   Allow the cakes to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

8. 8

   Once cooled, spread the jam on top of one cake layer. Whip the double cream and spread it on top of the jam, then place the second cake layer on top. Dust with icing sugar if desired.