Classic Victoria Sponge Cake

 
15 MINS

30 MINS

Serves 8

METHOD

1. Preheat the Oven:
Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.

2. Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3. Beat in Eggs:
Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour.

4. Add Vanilla and Combine Dry Ingredients:
Stir in the vanilla extract. In a separate bowl, sift the self-raising flour and baking powder together. Fold this into the wet mixture until well combined. Add milk and mix until the batter is smooth.

5. Divide the Batter:
Divide the cake batter equally between the two prepared pans and smooth the tops.

6.Bake the Cakes:
Place the cake pans in the preheated oven and bake for 25-30 minutes or until the cakes are golden, springy to the touch, and a toothpick inserted into the centre comes out clean.

7. Cool and Assemble:
Allow the cakes to cool in the pans for a few minutes, then transfer them to a wire rack to cool completely. Once the cakes are completely cooled, spread a generous layer of strawberry jam on the top of one of the cakes. Place the other cake on top, creating a jam-filled sandwich.

8. Dust and Decorate:
Dust the top of the cake with powdered sugar for a classic finish. If you like, you can decorate the top with fresh strawberries for a traditional touch. Slice and serve your Classic Victoria Sponge Cake.