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!
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.