Classic Victoria Sponge with Strawberry Jam and Cream

Shopping list

• 200 g unsalted butter — softened

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• 200 g caster sugar

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• 4 piece large eggs — room temperature

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• 200 g self-raising flour

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• 1 tsp baking powder

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• 1 tsp vanilla extract

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• 4 tbsp strawberry jam

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• 150 ml double cream

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• 2 tbsp icing sugar — for dusting

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Grease and line the bases of two 20 cm round sandwich tins with baking parchment.

2. 2

   In a large bowl, beat the softened butter and caster sugar together until pale and fluffy—about 3 minutes with an electric mixer.

3. 3

   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. 4

   Sift in the self-raising flour and baking powder, then gently fold until just combined. Do not overmix.

5. 5

   Divide the batter evenly between the two prepared tins and smooth the tops.

6. 6

   Bake for 20– 25 minutes until golden, well-risen and a skewer inserted into the centre comes out clean.

7. 7

   Cool in the tins for 5 minutes, then turn out onto a wire rack and leave to cool completely.

8. 8

   Whip the double cream to soft peaks. Spread the jam over one sponge layer, then top with the whipped cream.

9. 9

   Place the second sponge on top and dust generously with icing sugar before slicing.