Easy Strawberry Victoria Sponge Cake - 20 minute Step by Step tutorial, perfect for beginners

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Easy Strawberry Victoria Sponge Cake - Step by Step tutorial, perfect for beginners

This is a simple cake with few ingredients and can really be a showstopper! Mix it up, use raspberries, blackberries, lemon curd, lime curd - you can really mix up the filling any way you like but this is the traditional strawberry Victoria Sponge which is always amazing and far better than the ones you'll buy in a shop!!

To make this cake you will need:

• 4 Eggs (room temp)
• 2-3 tablespoons Milk
• Vanilla Extract
• 225g/8oz/1 cup Margarine
• 225g/8oz/2 cup Self raising flour (if using plain/all purpose flour you will need to add baking powder)
• 225g/8oz/1 cup Caster or white granulated sugar

For the filling:

• Handful of Strawberries
• Vanilla Extract
• 150ml/ 5.5floz Double/Heavy cream (one use a cream with at least 35% fat content) Don't use single or any other thin pouring cream
• 4-6 heaped tablespoons Jam (or Jelly as it's known in some part of the world)
• 3 tablespoons icing/powdered sugar plus some for dusting

Method:

1. Mix butter and sugar until pale and fluffy
2. Add vanilla and mix
3. Add half the flour and half eggs and mix
4. Add remaining flour and eggs and mix
5. Add milk and mix slowly
6. Divide into two tins
7. Bake in a pre heated oven at 170/180 degrees C (GM4/350F) for 15-25 minutes ( You will know it's cooked when it looks golden on top and if you touch the cake, it springs back and feels firm - if the cake feels very soft or sticks to your finger, it's not cooked)
8. Remove the cakes from the oven and allow to cool for at least one hour, ideally on a cooling rack - remove from their tins 5 minutes after they have been taken out of the oven and they will cool sooner
9. Once the cakes are completely cool - whip cream with icing sugar and vanilla to taste
10. Chop fruit into small pieces
11. Spread jam onto the top of one cake then add chopped fruit - do not go right to the edges
12. Spread stiffly whipped cream onto the bottom of the other cake and stack together
13. Lightly dust with icing sugar

Tips - store this cake covered in the fridge for up to two days - if left uncovered, the cake will go hard and the cream will go off sooner. Use room temperature eggs for this recipe. If the jam is fridge cold or you live in a cool climate, you will find it easier to spread the jam if you heat it in the microwave for 5 seconds. To get better volume, keep the cream in the fridge until you are about to whip it. Do not put cream on a cake that is even slightly warm - it will melt. You do not need to use vanilla in this recipe but I would recommend it. Other flavours which work well include lemon and almond.