JP Food: Classic Victoria Sponge

This is the perfect recipe for all budding bakers starting off as it is the classic sponge cake mixture that teaches you the creaming method, a staple technique for most classic sponge cakes.

Sandwiched between the two sponge cake layers, are lashings of double cream and strawberry Jam or raspberry if you prefer?

A great cake during the summer time in particular when strawberries are at their very best.

This is my brother in law Danny’s favourite cake and one that I bake for every family occasion at their home when asked ‘What Cake shall I bake’.

The great thing about this cake also the recipe can be used to make individual cupcakes too!

Ingredients:

200g Plain flour

200g unsalted butter softened

200g caster sugar

4 eggs

2 teaspoon baking powder

1 teaspoon vanilla extract

Pinch of sea salt

1 -2 teaspoons of warm water if required

Filing:

300ml Whipped double cream

1 tablespoon of icing sugar

Pot of good strawberry Jam

1 teaspoon vanilla extract

Some fresh strawberries halved for decorating on top

Method:

1. Preheat your oven to 180 degrees.
2. Line and grease with baking parchment paper two 20inch spring form baking tins.
3. In a food mixer or in a large bowl cream the butter and sugar together with a wooden spoon until pale and fluffy.
4. Add the eggs one at a time and mix until well combined then add the vanilla extract.
5. Add the flour, baking powder and pinch of sea salt and mix until fully combined. If the mixture feels stiff add the warm water.
6. Divide the cake batter between the two tins evenly and pop into the oven to bake for 15 – 20 minutes until nicely risen and golden brown on top. To test if your cake if fully baked insert a metal skewer into the middle of the cake, once it comes out clean it’s baked.
7. Transfer to metal wire rack to cool completely before removing from the tins and peel off the baking parchment paper.
8. One your cakes have fully cooled turn out each sponge upside down and on the sponge you are using for the base layer on the jam. On the other layer spread on the whipped cream and carefully place on top of the jam layer.
9. Sprinkle the top with plenty of icing sugar, if you have some fresh strawberries halved it can be nice to adorn the top of the cake with some, serve and enjoy!

The simple classic cakes are always the best to master and ones that you will return to again and again.

I make this cake a lot for family birthdays and celebrations throughout the year and usually on request for whomever the person we are celebrating I am baking for.