Enjoyed by Queen Victoria herself, the Victoria sponge is a classic British summer cake. Our version is light and fluffy, and topped with summer fruits for an added fresh taste.
You will need…
- 225g/8oz self-raising flour
- 225g/8oz caster sugar
- 225g/8oz soft butter
- 4 eggs
- 2 teaspoons of baking power
- Strawberry jam
- Summer fruit
Pre-heat the oven to 180°C/Fan 160°C/Gas Mark 4.
Grease two baking tins (or line them with baking paper). We use two 20cm round tins.
Add the flour, caster sugar, butter, eggs and baking powder into a bowl, mix together, but be careful not to over mix.
Divide the mixture between the two tins and smooth the tops.
Bake the two cakes for approximately 25 minutes, checking them after 20 minutes to make sure they’re ok. When they are finished, an inserted knife should come out clean and they should be springy to the touch. Once cooked, allow them to cool.
Flip one of the cakes upside down so you have the perfectly flat side on the top and covered it with jam. Place your other cake (flat side down) on the top, creating a sandwich.
Decorate your cake by adding buttercream and berries of your choice to the top, and dust with icing sugar or caster sugar.