The Quintessential Victoria Sponge Cake: A Recipe for British Bliss

👩‍🍳 Instructions

1. 1

   Preheat oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with baking parchment.
2. 2

   In a large bowl, cream together the softened butter and caster sugar until very light, pale, and fluffy (3-5 minutes with an electric mixer).
3. 3

   Gradually beat in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. 4

   Gently fold in the sifted self-raising flour and baking powder using a large metal spoon or spatula, until just combined. If the batter is too stiff, add 2-3 tablespoons of whole milk until it reaches a soft dropping consistency.
5. 5

   Divide the batter evenly between the two prepared cake tins and smooth the tops.
6. 6

   Bake for 20-25 minutes, or until golden, springy to the touch, and a skewer inserted into the center comes out clean.
7. 7

   Let the cakes cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
8. 8

   For the filling, whip the chilled double cream until it forms soft peaks. If desired, beat in 1-2 tablespoons of icing sugar.
9. 9

   Once the cakes are completely cool, place one sponge layer on your serving plate. Spread generously with strawberry jam, then top with the whipped cream.
10. 10

    Place the second sponge layer on top. Dust generously with icing sugar before serving.