There’s a lot of sunshine around here and a sunny Victoria sponge is just the thing for a relaxing spring weekend. It’s simple to make and a real English classic. Just the thing if you’re new to baking.
An essential part of afternoon tea, serve it sandwiched with jam – as pictured – or thickly whipped cream and jam. Remember to slice with a really sharp knife. The crumbs left over are lovely with vanilla ice cream.
6oz/150g softened butter
6oz/150g self raising flour (self rising)
1 teaspoon baking powder
Icing sugar (powdered sugar)
Grease and line the base of two 7 inch (18cm) sandwich tins. Preheat the oven to 180C/160C fan/350F/Gas Mark 4.
Cream the butter and sugar together until fluffy.
Add one egg and sift in a little of the flour. Mix for a few strokes. Add the second egg and then some more flour and mix. Add the final egg and some flour and mix.
Sift in the remainder of the flour and the baking powder. Mix well but don’t beat (it will beat the air out of the mixture and your cake will be flat).
Divide the mixture between the 2 tins and smooth out. Bake for 20-25 minutes until golden and a skewer or knife inserted into the centre comes out clean. Cool on a wire rack.
When cold, put the cake that looks least pretty on your serving plate. Spread several tablespoons of strawberry jam over the cake in an even layer. The amount of jam is up to you. You can have a thin layer or a thick layer. Add whipped cream if you’d like to.
Place the second cake on top and sift icing sugar over the top.