Classic Victoria sponge recipe
Created by The Tesco Recipes team
Master the classics with this delicious Victoria sponge. A quintessential British bake, it features layers of light sponge sandwiched together by velvety cream and juicy strawberries.
See method- Serves 10
- 20 mins to prepare and 20 mins to cook and 30 mins to cool
- 435 calories / serving
Ingredients
- 175g (6oz) butter, softened
- 175g caster sugar
- 3 eggs
- 175g self-raising flour
- 250ml (8fl oz) double cream
- 1 tsp vanilla bean paste, or vanilla extract
- 1 tbsp icing sugar, plus extra for decoration
- 400g (13oz) strawberries
- 4 tbsp strawberry jam (optional)
Each serving contains
- Energy
- 1810kJ 435.0kcal
- Fat
- 30g
- Saturates
- 18g
- Salt
- 0.2g
- Sugars
- 24g
of the Reference intake
Carbohydrate 39.0gProtein 4.5gFibre 1.5g
Method
- Pre-heat the oven to 180°C. Butter and line two 18cm (7in) sandwich tins with nonstick baking paper.
- Beat the butter and the sugar till pale and fluffy. Add the eggs, one at a time, beating well. Fold in the flour, one spoon at a time.
- Divide the mixture evenly between the tins and level with a knife. Bake in the oven for 20 minutes until the sponge cakes are well risen, golden brown and firm to the touch.
- Cool the sponge cakes on a wire rack. Hull the strawberries and slice them in half. Whip the cream till quite stiff, mix in the icing sugar and the vanilla.
- When the cakes are cool, spread the jam on one of the sponge cakes (if using) and spread half of the whipped cream on top. Place half of the strawberries on top of the cream. Place the other sponge cake on top and spread with the remaining whipped cream. Arrange the remaining strawberries around the top of the cake and dust with the remaining icing sugar.
- See more Easy baking recipes
