Victoria sponge cake

Name: Victoria sponge cake
Total time: 1500 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 175 g unsalted butter, softened; 175 g caster sugar; 3 eggs lightly beaten; 1 tsp vanila; 175 g self raising flour; 6 tbsp strawberry jam; 150 ml double cream

Kristina Bosman @cook_23265664

Very simple but so delicious and never enough to my boys😂😂😂😋😋😋👌👌👌
#mycookbook week14

Kristina Bosman @cook_23265664

Very simple but so delicious and never enough to my boys😂😂😂😋😋😋👌👌👌
#mycookbook week14

Saved

Ingredients

25 mins

6-8 servings

175 gunsalted butter, softened
175 gcaster sugar
3eggs lightly beaten
1 tspvanila
175 gself raising flour
6 tbspstrawberry jam
150 mldouble cream

Saved

Steps

25 mins

1

Preheat the oven to 190. Lightly grease 2 20cm sandwich tins.
2

Beat the butter and sugar together until pale and fluffy, it’s important to beat the mixture well at this stage.mix the eggs and vanilla in a jug and add to the mixture a little at a time,beating well after each addition.
3

Add the flour in the mixture using a large metal spoon. Divide the mixture between the prepared tins and bake for 20-25min until pale golden and springy to the touch.
4

When the cakes are cool, place on upside down on a serving plate and spread with the jam. Lightly whip the cream until just holding its shape and spread over the jam. Add the remaining cake layer and dust lightly with using sugar before serving and enjoy like my boys do😋😋😋👌👌👌❤️❤️❤️