I originally posted this recipe back in April 2018 but decided to give it a bit of a revamp. There is nothing as good as a simple Victoria sponge. The cake and jam just work so well and are perfect with a cup of tea!
Jam is so good that I like a nice thick layer in my Victoria sponge. I would normally top this with an equally thick layer of cream but I made it for my boyfriend who isn’t a cream fan so stuck with a nice layer of jam.
I love the smell of the sponges baking in the over especially on a Sunday morning. I feel like that smell is just the best!
I always sprinkle icing sugar on the top of my Victoria sponge and I certainly went a little overboard of this one but it doesn’t change how good it tastes!
- 225 g Softened Butter
- 225 g caster sugar
- 4 large eggs
- 225 g self-raising flour
- 2 teaspoons baking powder
- 4 tablespoons strawberry jam
- Pre-heat the oven to 180 degrees, gas 4. Grease two 20 cm (8 in) sandwich tins then line the base of each tin with baking parchment.
- Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.
- Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the sponge springs back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
- When completely cold, whip your double cream and icing sugar together until the double cream has become the consistency of whipped cream.
- Add jam to one half then sandwich the cake together.