Who doesn't love a Victoria Sponge Cake (especially with fresh strawberries) for the summer months?
Whilst I was searching for a Victoria Sponge Cake recipe in my cookbooks, I came across this bad boy in my Tanya Bakes cookbook. The picture itself tempted me (although mine does mot look as aesthetically pleasing, I'm sure it tasted just as good). I found the recipe easy to follow, which is always a bonus!
You will need:
2x21cm round loose-bottomed cake tins
225g unsalted butter, softened, plus extra for greasing
225g caster sugar
4 eggs
1 teaspoon vanilla extract
225g self-raising flour
1 teaspoon baking powder
pinch of salt
For the filling:
200ml double cream
1 jar strawberry jam
1 punnet fresh strawberries
Preheat the oven to 180 degrees celsius, grease the cake tins and line with grease-proof paper.
Cream together the butter and sugar until light and fluffy. Whisk in the eggs and vanilla extract, then mix in the flour, baking powder and salt until you have a smooth batter.
Divide the batter evenly between the two tins and bake in the centre of the oven for 25mins, or until risen, springy and golden and a skewer poked into the centre of the cake comes out clean.
Cool slightly in the tin, then transfer to a wire rack to cool completely.
For the Filling, whisk the cream in a bowl until it is thick and peaks form. Spread one cake with a thick layer of strawberry jam, then gently lay the cream on top. Add a layer of strawberries, and gently rest the other cake on top.
Pop a couple of strawberries on the top and dust with icing sugar to serve.
~Last of all Enjoy~
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