There's nothing much better than a classic Victoria sponge cake and this recipe is a real crowd-pleaser. Packed with fresh strawberries, whipped cream and jam, this traditional recipe is so simple to follow and produces the most delicious tea-time treat.
225 g butter (room temperature) or vegetable spread (at least 70% fat)
225 g caster sugar
225 g self-raising flour
2 level teaspoons baking powder
4 large eggs
4 tablespoons strawberry jam (homemade is best)
227g strawberries, hulled and halved
300ml double cream, whipped
A little caster sugar, for sprinkling
1) Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins.
2) Place the butter or vegetable spread in a large bowl, then add the caster sugar, self-raising flour, and baking powder. Crack the eggs one at a time and add to the bowl.
2) Using the electric mixer on a slow speed, beat for two minutes, or until smooth. The mixture will be soft enough to drop off the beaters when you lift them up.
3) Divide the mixture equally between greased cake tins and level the surfaces with a palette knife or spatula, smoothing it over the surface of the two cakes.
4) Bake both cakes for 20 to 30 minutes. When done, they will shrink away from the sides and the tops will spring back if pressed.
5) After about 10 minutes, push the cakes out of their tins on their bases, invert them onto a thick tea towel, and remove the bases. Cool the cakes the right way up on a rack. When the cakes are cold, remove the lining papers and invert one cake layer onto a plate. Spread with jam, layer the sliced strawberries and then the whipped cream. Put the other layer on top, and sprinkle with caster sugar and strawberries to decorate.