Description
Jamie Oliver’s Victoria Sponge is a light and buttery cake, typically sandwiched with fruity jam and whipped cream. It’s a quintessential British treat, easy to prepare, and perfect for enjoying with tea or coffee.
Ingredients
Scale
For the Cake:
-
- 200g (1 cup) unsalted butter, softened
-
- 200g (1 cup) caster sugar
-
- 4 large eggs
-
- 200g (1 1/2 cups) self-raising flour, sifted
-
- 1 teaspoon baking powder
-
- 2 tablespoons milk
-
- 1 teaspoon vanilla extract
For the Filling:
-
- 150ml (2/3 cup) double cream, whipped
-
- 150g (1/2 cup) strawberry or raspberry jam
-
- Icing sugar, for dusting
Instructions
Step 1: Preheat the Oven
-
- Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with parchment paper.
Step 2: Cream Butter and Sugar
-
- In a large mixing bowl, cream the softened butter and caster sugar together using a hand mixer or stand mixer until light and fluffy.
Step 3: Add Eggs and Vanilla
-
- Beat in the eggs one at a time, followed by the vanilla extract. Mix well after each addition.
Step 4: Fold in Dry Ingredients
-
- Gently fold in the sifted self-raising flour and baking powder, alternating with the milk, until the batter is smooth.
Step 5: Divide and Bake
-
- Divide the batter evenly between the prepared cake tins. Smooth the tops with a spatula and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
Step 6: Cool the Cakes
-
- Remove the cakes from the oven and allow them to cool in the tins for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 7: Assemble the Cake
-
- Place one cake layer on a serving plate. Spread a generous layer of jam, followed by the whipped cream. Place the second cake layer on top and dust with icing sugar.
Step 8: Serve
-
- Slice and serve the Victoria Sponge with a cup of tea or coffee. Enjoy!