Victoria Sponge Cake

🔥 Prep

• Measure out 200 g flour.
• Measure out 200 g sugar.
• Soften 200 g butter at room temperature.
• Crack 4 eggs into a bowl.
• Measure out 100 g jam.
• Measure out 100 ml cream.

🔥 Cook

• 1. Preheat the oven to 180°C (350°F) and grease two 20 cm round cake tins, lining the bases with parchment paper.
• 2. Cream together the 200 g softened butter and 200 g sugar until light and fluffy (about 3 minutes).
• 3. Beat in the 4 eggs, one at a time, mixing well after each addition (about 30 seconds per egg).
• 4. Sift the 200 g flour into the mixture and fold gently until just combined (about 1 minute).
• 5. Divide the batter evenly between the prepared tins and smooth the tops with a spatula (about 2 minutes).
• 6. Bake in the pre‑heated oven for 20‑25 minutes, or until a skewer inserted into the centre comes out clean and the tops are golden (20‑25 minutes).
• 7. Cool the cakes in the tins for 5 minutes, then turn out onto a wire rack to cool completely (10‑15 minutes).
• 8. Spread the 100 g jam over the bottom of one sponge, then whip the 100 ml cream to soft peaks (about 2 minutes) and spread it over the jam.
• 9. Place the second sponge on top, optionally dust with icing sugar, and serve.

🔥 Serve

• Slice the cake into wedges and serve with a pot of English tea.
• Optional: garnish with fresh berries or a light dusting of icing sugar for extra presentation.