We’ve got the perfect recipe for the all-time classic Victoria sponge to celebrate the end of National Baking Week.
It’s a party pleaser and a personal favourite here at Just Good Food for its versatility, simplicity and feather light sponge. So, ingredients and utensils at the ready, oven preheated to 180˚c and bake!
Firstly, you will need to get your hands on:
500g butter (unsalted)
500g caster sugar
500g self-raising flour
2 drops vanilla extract
For the filling:
½ pot of double cream (lightly whipped)
3 tbsp of strawberry jam
Strawberries to decorate
Now onto the method:
Cream the butter, sugar and vanilla with a whisk until it’s light & fluffy.
Add the eggs, one at a time into the mixture. With each egg add a tablespoon of the flour and beat well. Once all the eggs are added, fold in the remaining flour.
Divide the delicious mixture into two tins and pop it into the oven to bake at 180˚c for 20 – 25 minutes.
Once your cake has cooled, on one of the sponges, spread the jam evenly and then the whipped cream on top of the jam.
Sandwich both halves together and decorate with fresh strawberries and icing sugar!
Why don’t you give it a go? Just before you tuck into your delicious cake, don’t forget to share your photos with us on Twitter @JustGoodFood and we’ll RT!