There is no doubt that this Victoria sponge cake recipe is perfect for a tea party. Nothing beats a light and airy sponge with strawberries – what a treat! Makes 1 cake.
Ingredients:
225g softened butter
225g caster sugar
4 eggs, beaten
225g self-raising flour
2tsp baking powder
For the filling:
100g butter
140g icing sugar
Drop of vanilla extract
4tbsp strawberry jam
Icing sugar to sprinkle on top (optional)
Method:
Preheat oven to 180°C. Grease and line two 20cm (8in) sandwich tins.
Combine the butter, sugar, eggs, flour and baking powder in a large bowl and beat thoroughly until well blended. Divide the mixture into the two tins and level out (use weighing scales for a more accurate split).
Bake for approximately 25-30 minutes or until well risen. Allow to cool in the tins for a few minutes then turn out, peel off the paper and finish cooling on a cake rack.
To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar and vanilla extract.
Spread the buttercream over one of the sponges, top it with jam and sandwich the second sponge on top.
To serve, dust with a little icing sugar just before serving.
Best stored in an airtight container and eaten within two days.
Recipe courtesy of Mummy Chef
