About this recipe:This cake is called a lush Victoria sponge cake because this cake is the classic that anyone would enjoy with jam and cream, or just jam works just fine. To add extra flavour and texture to the cake, place chopped strawberries in the middle or on the top with some cream, or you can add some orange or lemon zest to the cake mixture before baking.
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Method Prep:30min › Cook:20min › Ready in:50min
Preheat the oven to 180 C / Gas 4.
In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Make sure you mix well to get lots of air into the mixture which makes a delicious, light and fluffy cake.
Beat in the eggs one at a time (mixing after each addition) so that the mixture doesn't curdle too much.
Fold in the flour using a medium/large metal spoon. Be careful not to over-mix it otherwise your cake will be very dense.
When the flour is all mixed in, it's time to prepare your tins. We do that so the cake doesn't stick to the tin, but slips out nicely when its cooked. Grease two sandwich tins and then line with two circles of parchment at the bottom.
Pour the mixture equally between the two cake tins and level off the top with a spatula. Make a slight dip in the centre with the tip of the spatula if you don't want them to be pointed in the middle.
Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are beautifully pale golden in colour.
Remove from the oven and take them out of the tins after about 5 to 10 minutes. Place them on a wire rack to cool completely (for about half an hour).
Then... the best part is placing the cake onto your serving plate and then spreading jam on to the first layer of the cake, then whipped cream if liked, and then putting the other cake on top and then dusting with icing sugar (aka snow).