Classic Victoria Sponge Cake
A classic Victoria sponge cake features a light, airy texture and can be easily prepared for any occasion.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F (180 C / Gas 4).
-
Lightly grease two 8-inch baking pans and line their bottoms with greased parchment.
-
Sift the flour and baking powder into a large bowl.
-
Using an electric mixer, combine the eggs, superfine sugar, sifted flour mixture, softened butter, and margarine until fully incorporated and of a soft, dropping consistency.
-
Divide the batter evenly between the prepared pans and smooth the surface.
-
Bake for 25 minutes on the middle shelf, or until the cakes are golden brown and spring back when gently pressed.
-
Remove the cakes from the oven and cool on a rack for 5 minutes before inverting onto a wire rack to cool completely.
-
Spread a thick layer of strawberry jam, followed by an even thicker layer of whipped cream, over one cooled cake.
-
Place the second cake on top, dust with confectioners' sugar, and decorate with fresh strawberries if desired.