Victoria Sponge Cake Recipe
Ingredients:
200g (1 cup) unsalted butter, softened
200g (1 cup) caster sugar
4 large eggs
200g (1 2/3 cups) self-raising flour
2 tsp baking powder
2 tbsp milk
1 tsp vanilla extract
Strawberry jam and whipped cream, for filling
Icing sugar, for dusting
Instructions:
Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in the eggs, one at a time, adding a spoonful of flour if the mixture starts to curdle.
Gently fold in the flour and baking powder until just combined.
Add the milk and vanilla extract, mixing gently to create a smooth batter.
Divide the batter evenly between the two prepared tins and smooth the tops.
Bake in the preheated oven for 20–25 minutes, or until a skewer inserted into the center comes out clean.
Let the cakes cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
Once cooled, spread strawberry jam and whipped cream on one layer, then place the other layer on top.
Dust the top with icing sugar and serve.
