Classic Victoria Sponge Cake

This is a very light sponge cake, sandwiched together with cooked fresh strawberries made into a jam, and fresh double cream. It tastes as good as it looks.

Victoria Sponge Cake with fresh strawberries and double cream

Ingredients for the filling and topping

400g Fresh Strawberries / leave a few strawberries to decorate
3 tablespoons of sugar
4 tablespoons of water
300mls double or whipping cream
1 teaspoon icing sugar for sprinkling on top of the cake

Ingredients for the sponge cake

175g Margarine
175g Caster sugar
175g Self-raising flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract

Method

Pre heat the oven to 180 C or Gas Mark 4.
Grease and line 2 x 7 inch cake tins with greased baking paper.
Cream the caster sugar and margarine together in the mixer.
Add the eggs and vanilla extract and mix.
Sieve the self-raising flour.
Add the self-raising flour and baking powder, beat well until throughly blended.
Divide the mixture evenly between the two cake tins.
Make sure the mixture is leveled out on both tins equally.
Bake in the oven for about 20 to 25 mins.

To make the strawberry jam
Heat a pan.
Add water, add your washed and sliced strawberries and sugar.
Cook the strawberries until soft, mash your strawberries with a masher.
Once cooled down spread your jam over your cake.
Whip your cream and spread on top of the jam.
Put your sliced strawberries around the edge of the cake.
Put the second cake on top.
Sprinkle your cake with icing sugar.

Enjoy!