Victoria Sponge Cake

Victoria Sponge Cake

Ingredients

160g unsalted butter, softened

160g self-raising flour

160g caster sugar

3 large eggs, lightly beaten

1 tsp vanilla essence

200ml fresh cream

100g strawberry jam

2 tbsp icing sugar, extra for dusting

250g fresh strawberries, optional

Method

Pre-heat the oven to 170°C. Prepare 2 20 cm round baking tins with baking paper and non stick baking spray and set aside.

In a large mixing bowl, cream together the butter, vanilla essence and castor sugar using an electric hand held whisk until light and fluffy, about 6-8 minutes.

Add the lightly beaten egg a 1/4 cup at a time, mixing well between additions, until fully incorporated.

Carefully fold in the flour. Spoon equal amounts of the batter evenly into the two prepared cake tins.

Bake for 25-30 minutes until a cake tester comes out clean when inserted into the centre of the cakes. Remove and allow to cool for 5 minutes before turning out and peeling away the baking paper.

Whip the cream and 1 tablespoon of icing sugar to medium peaks. Then spread the bottom half of the cooled cake with half of the cream in an even layer. Spread the strawberry jam evenly and carefully on top of the cream, add in diced strawberries (optional).

Sandwich the cake with the other half and transfer it carefully to a serving plate. Dust with the icing sugar and spread the remaining cream over and top with whole strawberries and serve.

Keep cake refrigerated.