Easy Victoria Sponge Cake Recipe

Name: Easy Victoria Sponge Cake Recipe
Yield: 8 to 10
Ingredients: 110 g Unsalted butter; 165 g Tate & Lyle Fairtrade Pure Cane Caster Sugar; 215 g Plain flour; 1 tsp Baking powder; 1/2 tsp Bicarbonate of soda; 1/2 tsp Salt; 2 Large eggs; 2 tsp Vanilla; 125 g Greek-style natural yoghurt; 120 g Strawberry jam; 200 ml Double cream; 1/2 tsp Vanilla; 4-5 Fresh strawberries, sliced; 1 tbsp Tate & Lyle Pure Cane Icing Sugar

Rating 3.0

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Prep

20 min

Bake

25-35 mins

Serves

8 to 10

Difficulty

Easy

About

Victoria Sponge Cake is a tried and tested bake that every budding baker should try. Easy to make and perfect for tea time, this recipe features a deeper sponge baked in tins to create deliciously large slices, filled with sweet strawberry jam, whipped cream and fresh strawberries. It's a classic for a reason!

made using

Golden Caster

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Easy Afternoon Tea 8 to 10

Instructions

Ingredients

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How to make the cake

Step 1

Soften the butter, then beat in the Tate & Lyle Pure Cane Caster sugar until pale and fluffy.

Step 2

Add in remaining dry ingredients and beat until the mixture resembles damp sand.

Step 3

Separately mix together the wet ingredients, then tip 3/4 of it to the flour mixture and beat to combine.

Step 4

Add the remaining wet ingredients, beat to combine, then beat the cake mixture on medium and beat for a few minutes until light and silky.

Step 5

Transfer to two round tins and bake at 160C/320F for 25-35 minutes until done. Cool in tins 10 minutes before transferring to cooling rack to cool completely before filling and decorating.

Step 6

To make the filling, whip the double cream, vanilla and 1 tbsp icing sugar to soft peaks. Spread the jam over the bottom cake layer, and top with whipped cream and sliced strawberries. Place the second cake on top, dust it with the Tate & Lyle Pure Cane Icing Sugar, and serve.