Victoria sponge cake

Once you have made a cake like this and heard the mmmm’s and been thanked so many times it gets embarrassing, you will keep it in your arsenal for those difficult situations or just because you love you friends to enjoy themselves. The first time I ate one of these cakes it was made by my sister in law at the time who still amazes me with incredible food every now and then 🙂

This really is one of those cakes that never ever dissapoints, so folks, print it, save it, bookmark it, but do not forget this recipe, you will be thanking me in time to come 🙂

What you need

For the cake:
225g very soft butter
225g caster sugar
1 teaspoon vanilla extract
4 large eggs
200g self-raising flour
25g corn flour
3-4 tablespoons milk
2 x 21cm sandwich tins, buttered
Caster sugar to dust the cake

The filling

2-4 tablespoons of desired jam
1 punnet of raspberries or strawberries
125ml double cream

The process

Preheat the oven to 180 degrees Celsius. Line the cake tins with grease proof paper.

Cream the butter and sugar; add the vanilla and then the eggs. Add a spoonful of flour in between each egg addition.

Fold in the rest of the flour and the corn flour.

Add the milk and pour the mixture into the prepared cake tins.

Bake for about 25 minutes, until the cakes are beginning to come away at the edges. Leave the cakes in their tins for 10 minutes before turning out onto a wire rack to cool completely.

Place one of the cakes onto a plate, right way up and spread the jam. Scatter the berries on top of the jam.

Whip the cream until it’s thick, but still soft and spread over the jam and berries. Place the other cake on top of the cream and sprinkle with the caster sugar.