Victoria sponge cake

Name: Victoria sponge cake
Cuisine: British
Ingredients: 3 large Eggs; Unsalted butter/baking margarine; Caster sugar; Self raising flour; 1 tsp baking powder; 1 tsp vanilla extract; 1-2 tbsp milk; 1 pinch salt; 300 ml double cream; 3 tsp caster sugar; Your favourite flavoured jam

Aqs @_noonasbakes

A creamy and light but sweet sponge perfect for the summer 👌🏽

Aqs @_noonasbakes

A creamy and light but sweet sponge perfect for the summer 👌🏽

Saved

Ingredients

3large Eggs
Unsalted butter/baking margarine
Caster sugar
Self raising flour
1 tspbaking powder
1 tspvanilla extract
1-2 tbspmilk
1 pinchsalt
Cream and jam filling
300 mldouble cream
3 tspcaster sugar
Your favourite flavoured jam

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Steps

1

Pre-heat the oven on gas mark 4 and prepare 2x 8inch cake tins with baking sheets that are lightly buttered and floured.
2

Start by weighing the eggs, take a note of the measurement and measure the sugar and margarine at the same amount of this weight.
3

Mix the sugar and margarine until well combined.
4

Measure and sift the same amount of self raising flour, salt and baking powder. Add to the margarine sugar mixture in thirds, adding an egg after each third.
5

Add the milk and vanilla extract. Mix the batter until just combined.
6

Spread the batter evenly into both baking pans. Allow to bake for 25 minutes. Check the centre with a toothpick ensuring the pick comes out clean.
7

Allow the cakes to cool for 15 minutes before removing from the tins then let them cool completely.
8

Using an electric hand whisk, whisk the double cream and caster sugar until the cream is thick.
9

When the cakes are cool, on one layer spread the jam according to how thick you enjoy it and spread the double cream mixture evenly on top. Add the second layer.
10

For decoration, sift caster sugar on the cake and add strawberries or fruit on the centre. Serve and enjoy 😊