Victoria sponge cake with jam and cream
◷ 205 minmedium
Two tender butter sponges made by the creaming method, sandwiched with strawberry jam and softly whipped, unsweetened cream, then finished with caster sugar. Makes one 20 cm cake.
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Victoria sponge cake with jam and cream
Preparation takes 42 minutes. Cooking takes 41 minutes. Allow 205 minutes in total. Makes 10 servings. Key ingredients: unsalted butter for the sponge, beaten egg, weighed without shells, unsalted butter for greasing both tins, caster sugar for the sponge, self-raising flour. Equipment: Two 20 cm round sandwich tins, each at least 3 cm deep, Baking parchment, Digital scales, Large mixing bowl and separate flour bowl, Electric hand mixer or stand mixer, Jug and fork for beating the eggs, Flexible spatula or large metal spoon, Skewer, Wire cooling rack, Clean bowl and whisk for the cream, Serving plate and covered cake container that fit in the fridge.
Kitchen tip: For a light sponge, use softened rather than melted butter and cream until visibly fluffy. Once the flour is added, fold only until combined.