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Method Prep:30min › Cook:30min › Ready in:1hr
For the sponge:
Preheat the oven to 180 C / Gas 4 and line two 18cm cake tins with butter and baking parchment.
In a large mixing bowl, mix the sugar and butter together until light and fluffy. In a separate bowl beat the eggs until evenly coloured. Next add the egg, flour and baking powder to the butter mix, and mix until smooth. Next add your vanilla extract to taste and pour equally into each tin.
Bake for 20 to 30 minutes until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tins for at least 15 minutes before turning out onto a rack to cool fully.
For the filling:
Meanwhile combine the cream and icing sugar together in a bowl and whisk until thick peaks form. Set aside.
To assemble, place one cake onto a serving plate and spread with the jam. Next layer the cream on top and then place the other cake on top. To finish, sieve a dusting of sugar on the top of the cake. Slice and serve.
You can vary this recipe by adding chocolate powder for a chocolate cake and trying different toppings. However this is my classic victoria sponge..
Depending on how thick you like the filling consistency, add more icing sugar for a thicker result.