- 8oz Self Raising Flour
- 8oz Caster Sugar
- 8oz Unsalted Butter
- 4 Eggs
- 6 TBSP Strawberry Jam
- 200ML Whipping Cream
Preparation Time – 15 Minutes
Cooking Time – 45 Minutes
So this is my first blog post for a while, I have been another casualty of this horrendous flu that has been going around. It was one of those illnesses where you are sick for a few days then you get better and a week later it comes back with a vengeance and completely knocks you off your feet. I spent 5 days not getting out of bed and eating practically nothing. I am not back to 100% yet but I am functional again, which believe me is a bonus. So now I am almost better I am back to doing what I love the most……. baking.
If you think afternoon tea, Victoria sponge comes to mind, it is the quintessential English cake.
Victoria sponge is my favourite cake, every year my mum would ask me what cake I wanted for my birthday and my answer was always Victoria sponge, it has actually become a kind of tradition and I just celebrated my 30th birthday and my cake was once again a Victoria sponge. It is one of my most favourite things to bake because it is so simple, but so delicious.
This sponge pretty much uses the same method as the recipe I posted for the chocolate covered piñata cake I posted a few weeks ago – 1 egg to 2 ounces of everything else.
Preheat your oven to 170°C
In a large mixing bowl, add the sugar and butter and cream together using an electric mixer or wooden spoon until fluffy.
Add the eggs and mix until combined.
Sift and add the flour
Mix well until there are no lumps left.
Using either 2 greased, lined 9inch sandwich tins or one greased 9inch loose bottomed cake tin, add the cake mixture.
Bake for 45minutes or until completely cooked. You will know when it is cooked when you can insert a skewer or sharp knife into the sponge and it comes out clean. Leave to cool on a wire rack for an hour in the tin and then remove from the tin and place sponges on the wire rack until completely cool.
When sponge is completely cooled slice in half width ways. You only need to do this of you made the sponge in one tin, if you made the sponge in two halves in two sandwich tins you can skip this step.
Pour the whipping cream into a mixing bowl.
Whisk the cream until it develops stiff peaks, this is easier using an electric mixer.
Spread the bottom layer of sponge with jam.
Next spread the cream on top of the jam.
Now place the remaining layer of sponge onto the cream layer.
Sprinkle with icing sugar and serve.
This will last up to 4 days in the fridge.