Recipe for classic Victoria Sponge cake. Quick and easy to make, and it will always turn out right! I served it with blackcurrant jam, but you can use any you fancy.
For the cake batter:
- 170g plain flour
- 1 1/4 tsp baking powder
- 170g soft, unsalted butter
- 120g caster sugar
- 3 eggs
- 250ml double cream
- 2 tbsp icing sugar
- 1,5 tsp vanilla paste or extract
- 1/2 jar strawberry, raspberry or blackcurrant jam
- icing sugar for sprinkling
Beat the butter with sugar until pale and fluffy. Add all remaining 'cake batter' ingredients and mix until smooth and well combined.
Pour the mixture into two lined 20cm tins and bake at 180C for about 10-15 minutes until skewer inserted in the middle comes out clean.
Take out the oven and leave for 10 minutes to cool slightly, then take out the tins and leave until cooled completely.
Whisk double cream until holding soft peaks, then add two table spoons of icing sugar and vanilla and whisk until medium peaks form.
Spread the jam on top of the first layer, then spoon vanilla cream on top, cover. Sprinkle with icing sugar.