This Classic Victoria sponge Cake is perfect for an afternoon tea anytime of the year.
Prep time: 30 minutes
Cook time: 25 minutes @160º Fan - 180ºC - 350F - Gas Mark 4
Easy Recipe
Serves 12
Ingredients:
210g sieved self-raising flour;
2tsp sieved baking powder;
4 medium-large eggs;
210g softened unsalted butter;
210g caster sugar;
4tsp vanilla extract;
2tbsp milk;
Ingredients for the Topping:
500ml whipped double cream;
15 freshly washed strawberries.
Recipe:
1. Preheat oven to 160º Fan - 180ºC - 350F - Gas Mark 4 and line 2 x 20cm round sandwich tins.
2. Sift 210g sieved self-raising flour; 2tsp sieved baking powder; 210g caster sugar into a large bowl. Mix in: 4 medium-large eggs; 210g softened unsalted butter; 4tsp vanilla extract; 2tbsp milk and beat together until thoroughly mixed.
3. Pour the mixture evenly between the 2 round sandwich tins and bake in the oven at 160º Fan - 180ºC - 350F - Gas Mark 4 for 25 minutes or until a skewer comes out clean.
4. Leave the cake the cool in the tins for 5-10 minutes and then move the cake onto a wire rack to cool completely.
5. To make the topping just before you serve, whip 500ml of double cream until the cream has reached stiff peaks. Then spread the whipped cream on both layers of the cake. Cut 15 freshly washed strawberries in half and place them evenly on both layers of the cake.
6. Sandwich the cakes together and now serve.
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