Victoria Sponge with Filling (Print Version)
# Ingredients:
→ Cake
01 -
350g unsalted butter, room temperature
02 -
350g caster sugar
03 -
6 large eggs
04 -
350g self-raising flour
05 -
2 tablespoons semi-skimmed milk
→ Filling and Decoration
06 -
300ml double cream
07 -
175g seedless strawberry jam (or raspberry jam as an alternative)
08 -
1 teaspoon vanilla extract (optional)
09 -
2 tablespoons icing sugar (optional)
# Instructions:
01 -
Preheat the oven to 160°C (320°F) standard or 140°C (280°F) fan. Grease and line two 20cm (8-inch) round springform cake tins with baking paper.
02 -
Combine the room temperature butter and caster sugar in a large bowl. Cream together using a stand mixer, electric hand mixer, or wooden spoon, until the mixture is smooth, light, and fluffy.
03 -
Mix in the eggs one at a time along with the milk, ensuring the mixture remains smooth.
04 -
Gently fold in the sieved self-raising flour, a bit at a time, until fully incorporated and the mixture is smooth.
05 -
Evenly distribute the batter between the prepared tins. Smooth the tops and bake for 35-40 minutes or until golden brown and a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 5 minutes before transferring to a cooling rack to cool completely.
06 -
Once the cakes have cooled completely, level them with a knife if domed. Place one cake layer on a serving plate or cake board.
07 -
In a bowl, whisk the double cream with the vanilla extract and 1.5 tablespoons of icing sugar (if using) until soft peaks form.
08 -
Spread the jam over the top of the base cake layer, followed by the whipped cream. Carefully place the second cake layer upside down on top, pressing gently to secure.
09 -
Dust with the remaining icing sugar if using. Slice and serve.
# Notes:
01 -
This cake is best enjoyed the day it is made due to the cream filling, but can be stored covered in the fridge for 2-3 days.
02 -
Bring the cake to room temperature for 30 minutes before serving if stored in the fridge.
03 -
If self-raising flour is unavailable, substitute by mixing 1 teaspoon of baking powder per 100g of plain flour.