Victoria Sponge Cake

A deliciously simple cake recipe that is easy to knock up before the vicar arrives. A light airy sponge sandwiching smooth silky cream, with a burst of flavour coming from a tart raspberry jam. Heavenly and best enjoyed with a freshly brewed cup of tea.

 

 

Makes one 8inch/20cm Cake

Ingredients

200g Self Raising flour

200g Caster Sugar

200g Unsalted Butter

4 Eggs

3tbsp Milk

For the Filling

1 Jar of Raspberry Jam

300ml Double Cream

20g of Caster Sugar

Method

Preheat the oven to 190C or 170C if fan assisted. Grease, line and flour two 8inch/20cm baking tins.

Simply beat all the ingredients together, until you have a smooth batter which is lump free.

Then divide the mixture between the two cake tins. Place in the oven for 20-25 minutes until light golden brown. 

Remove from the oven and allow to cool completely on a wire rack, before removing from the cake tins.

Whisk the double cream with the sugar until thick and glossy. Spread the jam evenly on one half of the cake and spread the cream on the other. Sandwich both halves together and dust a little icing over the top to finish. 

Enjoy with a freshly brewed cup of tea.