Classic Victoria Sponge (with whipped cream and strawberry jam)
12
30 min
60 min
Ingredients
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300 g butter, softened
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300 g caster sugar
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300 g eggs (≈ 5 large), beaten
-
2 tsp vanilla extract
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300 g self‑raising flour
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4 tbsp whole milk
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300 ml double cream
-
250 g Mackays Scottish Strawberry Preserve
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Icing sugar, for dusting
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A few fresh berries, to decorate
Method
- Preheat the oven to 170 °C (fan). Grease and line three 20 cm round cake tins.
- Beat the softened butter with the caster sugar for about 4 minutes, until pale and fluffy.
- Mix the beaten eggs with the vanilla extract. Add the egg mixture in stages (about ¼ at a time) to the butter mixture, beating each time until incorporated. For the last additions of egg, add a spoonful of flour along with the egg to prevent the mixture splitting.
- Gently fold in the self‑raising flour until no dry streaks remain. Then fold in the milk. The batter should be thick but should drop slowly from a spoon.
- Divide the batter evenly between the three tins. Smooth the tops and make a slight dip in the centre (to help avoid a domed top).
- Bake for 22–25 minutes, until the cakes are coming away from the edges and a skewer inserted comes out clean. Let the cakes cool in the tins for about 10 minutes. Then turn them out onto a wire rack and allow to cool completely.
- Whip the double cream until soft peaks form, spread the whipped cream on top of the first cake layer, then spread strawberry preserve over the cream. Place the second cake layer on top, repeat with cream and jam, and add the final cake. Add a small dollop of cream on the very top and arrange fresh berries and finally dust with icing sugar.
