Summer Scrumptious Victoria Sponge

I love a good piece of Victoria sponge, so along with my new electric whisk, I embarked on what was to be my greatest sponge yet. All members of the WI look away now, I did add some delicious homemade whipped cream, personally it wouldn’t be the same without it. Here’s how I did it…

You will need

For the cake

200g Self-Raising Flour

200g Caster Sugar

200g Softened Butter

4 Eggs

2 Tbsp. Milk

For the filling

Jam – I used strawberry, but you may use whichever you prefer and as much as you like, I used about five heaped Tbsp.

One pot of whipping cream

Some strawberries thinly sliced

Icing sugar to finish

How to make it

Mix all ingredients together, until your cake mix is soft and fluffy

Grease your tin with butter and attach grease-proof paper, I find this technique helps the sponge come away from the tin really easily

Cook at 170 degrees for approximately 30 minutes, keep checking and leave in until you can stick a knife into the centre of the cake and the knife comes out clean

Once your cake is ready, take out of the oven and remove from the tin onto a cooling rack

Leave your cake to cool for at least 30 minutes

Whilst your waiting for your cake to cool, whip your cream, I used my electric whisk which took under five minutes ( it’s amazing) sometimes I add some vanilla essence to add some sweetness to the cream, also thinly slice your strawberries

Once your cake is cooled, cut in half

Once your cake is cut into two layers smooth your whipped cream onto the bottom half, add your jam on top of the cream, but leaving an inch from the edge of the cake as the jam does tend to ooze out

Place the top of your cake on gently, add the strawberries as decoration, or even pop some in the middle of the cake and dust with icing sugar to finish

Enjoy J