Name: Classic Victoria sponge cake
Total time: 5400 s
Yield: 1
Ingredients: 225 gram unsalted butter; 225 gram caster sugar; 1 teaspoon vanilla extract; 4 egg; 225 gram self-raising flour; to taste buttercream; to taste strawberry jam; to taste icing sugar; to taste strawberry

Step 1

Heat the oven to 180°C/160°C fan/gas mark 4. Grease and line two 8” sandwich tins.

Step 2

Place softened butter (225 g) , caster sugar (225 g) and vanilla extract (5 mL) in a bowl and cream until white and fluffy.

Step 3

Crack the eggs (4) into a small bowl and whisk. Gradually mix the eggs into the creamed mixture.

Step 4

Sift half the flour (225 g) and gently fold into the mixture with a metal spoon, then repeat until all the flour is completely incorporated.

Step 5

Divide the mixture evenly between the lined sandwich tins. Bake for 30 minutes, or until well risen and golden. The tops of the cakes should spring back when ready. Remove from the tins and allow to cool.

Step 6

Spread the buttercream (to taste) over the bottom of one of the sponges and then add a layer of strawberry jam (to taste) . Sandwich the other cake on top and then dust with icing sugar (to taste) . Serve with fresh strawberries (to taste) .

Classic Victoria sponge cake

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