Absolutely! 🍰 Here’s a classic Victoria Sponge Cake—light, buttery, and filled with whipped cream and jam.
🍓 Classic Victoria Sponge Cake
Ingredients
For the cake:
- 200 g (1 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 4 large eggs, room temperature
- 200 g (1⅔ cups) self-rising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp milk, if needed
For the filling:
- 150 ml (⅔ cup) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 4–5 tbsp strawberry or raspberry jam
To finish:
- Powdered sugar, for dusting
👩🍳 Method
- Preheat oven to 180°C/350°F. Grease and line the bottoms of two 20-cm (8-inch) round cake tins.
- Beat the butter and sugar for 3–5 minutes until pale and fluffy.
- Beat in the eggs one at a time, adding a little flour if the mixture starts to curdle.
- Fold in the flour, baking powder, and vanilla. Add milk if the batter is very thick.
- Divide between the tins and smooth the tops.
- Bake for 20–25 minutes, until golden and a toothpick comes out clean.
- Cool in the tins for 5 minutes, then transfer to a rack and cool completely.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Spread jam over one cake, followed by the whipped cream. Place the second cake on top.
- Dust generously with powdered sugar.
Tip: For the traditional British version, use equal weights of butter, sugar, eggs, and flour. A little strawberry or raspberry jam makes it perfect with tea! ☕🍓