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225g unsalted butter, softened
225g granulated sugar
4 large eggs
225g self-raising flour
2 tsp baking powder
1 tsp pure vanilla extract
2 tbsp milk
Fresh strawberries (optional)
Powdered sugar, for dusting
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.