Victoria sponge with fresh cream and jam

Victoria sponge with fresh cream and jam



yield : 4

  • 220g/8oz caster sugar
  • 220g/8oz butter, plus extra for greasing
  • 4 free-range eggs, beaten
  • 220g/8oz self-raising flour
  • 1 tsp vanilla extract
  • 4 tbsp strawberry or raspberry jam
  • 600ml/1 pint 2fl oz double cream, whipped
  • icing sugar, to dust

Directions for the Victoria sponge with fresh cream and jam

    1. Preheat the oven to 190C/375F/Gas 5.
    2. Grease and line two 23cm/9in cake tins.
    3. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the eggs, alternating with a tablespoon of flour. Gently fold in the rest of the flour and vanilla extract, then divide equally between the two cake tins.
    4. Bake in the oven for 25-30 minutes, or until cooked through and lightly golden. Remove from the oven and turn out onto a wire rack to cool.
    5. When cool, spread one cake with jam and whipped double cream, then place the other cake on top. Dust with icing sugar and serve in slices.