There are some recipes out there that just never die in popularity. One of those is the humble Victoria sponge. It is loved in my household. It is simple to make yet tastes so delicious. The sponge is a light and fluffy in texture. It is the perfect base and top for the yummy strawberry conserve and double whipped cream filling.
There are of course various different takes in the recipe. Some will tell you to just use butter, eggs, caster sugar and flour but I always add a teaspoon of vanilla extract. Some recipes also suggest that you way your eggs and match the weight of the rest of your ingredients to that weight. Personally, I do not do this. I simply weigh out 250g of butter, sugar and flour and use 4 large free range eggs.
To help get a lighter sponge, I beat the butter with caster sugar for exactly 5 minutes on a high speed. I then add eggs one at a time, vanilla extract and the flour. The recipe is below.
- 250g of butter (room temperature)
- 250g caster sugar
- 4 free range eggs (large)
- 1tsp vanilla extract
- 250g self rasing flour
- Starwberry conserve
- fresh strawberries
- Double cream
- 1 Pre-feat oven to 180c. Using a mixer, beat the butter and sugar for exactly 5 minutes.
- 2 Add one egg at a time until combined then beat in the vanilla extract followed by the flour until all is combined.
- 3 Grease two sandwich tins. Fill each one with the cake batter evenly.
- 4 Bake for 20 minutes. Check to see if the sponges are cooked. If you insert a skewer or knife and it comes out clean, the spone is cooked.
- 5 All the sponge to cool fully. Take one out of the tin and put onto a cake stand or plate. Spread the conserve on top. Whip some double cream until stiff. If you wish, add some fresh strawberries to the jam as per my picture. Put the cream in top and the add the top sponge. dust with icing sugar if you like.