There is nothing better than tucking into a slice of delicious classic victoria sponge cake with one of our amazing homemade drinks to accompany it on a warm, summers day.
Perfect for picnics in the park or at home sat on a deck chair in the garden this classic victoria sponge cake recipe will amaze and delight you with it’s soft texture and flavour.
This delightful Victoria sponge cake is definitely a winner here at Kidspeak HQ and tastes fantastic, we love everything about it.
Queen Victoria herself was said to enjoy a slice of Victoria sponge cake with her afternoon tea, so if it’s fit enough for a queen it will be perfect for the whole family to enjoy.
Classic Victoria Sponge Cake Recipe
Ingredients
- 200g caster sugar
- 200g unsalted butter
- 4 eggs, beaten
- 200g self-raising flour (or use gluten free flour)
- 1 tea spoon baking powder
- 2 table spoons of milk
- 300g sliced strawberries
- 250ml double cream whipped
- Jar of strawberry jam
- Icing sugar (if preferred on top)
Directions
- Heat your oven to 190C/ gas mark 5. Then butter two 20cm cake tins and line with non-stick baking paper.
- In a large sized bowl, beat the 200g caster sugar, 200g unsalted butter, the 4 beaten eggs, 200g self-raising flour or gluten free flour, 1 tea spoon of baking powder and 2 table spoons of milk together until you have a smooth, soft mixture.
- Divide the mixture between the two tins, smooth the surface with the back of a wooden spoon or spatula.
- Bake for about 20 mins until golden.
- Turn onto a rack and leave to cool at room temperature for 1 hour.
- Once cooled, spread strawberry jam onto one of the cakes, and add half the whipped cream creating a double layer.
- Then add the second layer to the cake and dust with icing sugar or top with the leftover whipped cream and fresh sliced strawberries.