Classic Victoria Sponge Cake
Cook with Ells
8-10
20 minutes
35 minutes
A beautifully soft, buttery Victoria sponge using the traditional egg-weight method for perfectly balanced results every time. Baking low and slow at 150°C gives a gentle, even rise and an incredibly light texture.
Ingredients
4 eggs
240g butter or baking margarine
240g caster sugar
240g self-raising flour
1 tsp vanilla extract
Thursday Cottage Strawberry Jam
200ml fresh double cream
Fresh strawberries
Icing sugar, for dusting
Directions
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- Preheat the oven to 150°C fan for a low and slow bake.
Grease and line two 8-inch sandwich tins with baking parchment.
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Beat the butter and caster sugar together until pale, light and fluffy.
Add the eggs one at a time, mixing well between each addition. Stir in the vanilla extract.
Gently fold in the self-raising flour until just combined, taking care not to overmix.
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Divide the mixture evenly between the tins and smooth the tops.
- Bake for 35-45 minutes until golden, springy to the touch and a skewer inserted into the centre comes out clean.
Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack.
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Whip the fresh double cream until it forms soft peaks. Be careful not to overwhip.
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Once completely cool, spread a generous layer of Thursday Cottage Strawberry Jam over one sponge layer.
Top with the whipped fresh cream, then place the second sponge on top. Finish with a dusting of icing sugar and fresh strawberries.
If you’re feeling extra indulgent, add another layer of whipped cream to the very top and decorate with even more fresh strawberries for the ultimate summer showstopper.
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