The ultimate victoria sponge cake

Prep time: 20 minutes

Cooking time: 25 minutes

Difficulty: Moderate

Makes 1 cake, 10-12 slices

The ultimate victoria sponge cake

A classic crowd pleaser!

Ingredients

200g WHITWORTHS FINE CASTER SUGAR
200g unsalted butter, softened
4 medium eggs
200g self-raising flour
1 tsp baking powder
1 tst vanilla extract
3 tblsp red fruit jam
100g fresh raspberries or ripe strawberries
150ml whipping cream, whipped to a soft peak
TWIST AND SPRINKLE ICING SUGAR, for dusting

Preparation method

Preheat oven to 180°C / Gas Mark 4. Grease and line with baking paper 2 x 18cm round cake tins.

Place butter, vanilla and WHITWORTHS FINE CASTER SUGAR in a large mixing bowl, beat until pale and fluffy. Beat eggs into the creamed mixture. Sift flour and baking powder into the bowl and fold in. Divide between the tins. Bake for 15-20 minutes, until golden.

Cool for 5 minutes, turn out onto a cooking rack. When cool spread one half with cream and top with red fruit. Spread the other half with jam and sandwich together. Decorate with TWIST AND SPRINKLE ICING SUGAR.

 

Best eaten on the same day!

Top tips

For an extra special celebration cake, why not add a few extra berries to the top of the cake and give them an extra dusting of TWIST AND SPRINKLE ICING SUGAR.

Use whatever fruit is in season, or a mixture of red berries is delicious.

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