Victoria sponge filled with jam and creme chantilly

    I make this for my friends and family and it's one of our favourite bakes 😊


    1 person made this


    • 225g of butter
    • 225g of self raising flour sifted
    • 225g of caster sugar
    • 1 tsp of vanilla
    • 3 eggs
    • For the creme chantilly
    • 300ml of double cream
    • 1 tsp of vanilla
    • 2 tbs of icing sugar
    • 2 tbs of your favorite jam


    1. Grease and line a 8 inch tin and put your oven on gas mark 4
    2. Weigh out all of your ingredients into a big bowl or a standing mixer and mix until combined
    3. Pour into your lined tin and bake for 45 minutes, insert a skewer in the centre and if it doesn't come out clean put back in for a further 10 minutes
    4. Once your cake is done place it on a wire rack to cool completely
    5. To make the creme chantilly place all your ingredients in a mixer and mix until it becomes thick but do not over whisk
    6. Cut your cake in half through the middle and add your jam and cream and enjoy 😊

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