🍰 Classic Victoria Sponge Cake

Who loves a Victoria Sponge Cake? 😍 Soft, fluffy, creamy and absolutely delicious! 📝 Ingredients For the Sponge Cake: 200 g unsalted butter, softened 200 g caster sugar 4 medium eggs 200 g self-raising flour 1 teaspoon vanilla extract 2–3 tablespoons milk A pinch of salt For the Filling: 250 ml whipping cream, cold 3 tablespoons icing sugar 1 teaspoon vanilla extract 150 g strawberry or raspberry jam For Decoration: Icing sugar, for dusting 👩‍🍳 Method 1. Preheat the oven to 180°C (350°F). Grease and line two 20 cm round cake tins with baking paper. 2. Make the cake batter: Beat the softened butter and caster sugar together for 3–5 minutes, until light, pale and fluffy. 3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. 4. Sift in the self-raising flour and add a pinch of salt. Gently fold everything together. Add the milk, one tablespoon at a time, until you have a smooth, soft batter. 5. Divide the batter evenly between the two cake tins and smooth the tops. 6. Bake for 20–25 minutes, or until the cakes are golden and a toothpick inserted into the centre comes out clean. 7. Leave the cakes in the tins for about 5 minutes, then transfer them to a wire rack and allow them to cool completely. 8. Prepare the filling: Whip the cold cream with the icing sugar and vanilla until thick and creamy. 9. Place one sponge on a serving plate. Spread the strawberry or raspberry jam over the cake, then spread the whipped cream on top. 10. Place the second sponge gently on top. 11. Finish with a generous dusting of icing sugar. ✨ Tips For the best result, make sure the butter and eggs are at room temperature, and don’t overmix the batter after adding the flour. Slice, serve and enjoy! ❤️🍰 #VictoriaSponge #VictoriaSpongeCake #Baking #HomemadeCake #CakeLovers #AfternoonTea #EasyBaking #Dessert #BakingFromScratch