Victoria Sponge

Print Recipe

5 from 6 votes

A classic Victoria Sponge Recipe, decorated with fresh strawberries and whipped cream.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: Australian, British, English

Servings: people

Calories: 358kcal

Author: Libby Hakim

Ingredients

1 cup caster sugar
3 eggs
1 cup SR flour
1 tablespoon melted butter
4 tablespoons boiling water

Decorating

300 ml thickened cream
⅓ cup strawberry jam
½ punnet chopped strawberries

Metric - US Customary

Instructions

Preheat oven to 180 degrees celsius (fan-forced).
Grease 2 round cake tins (of about 20cm diameter) and then line with baking paper.
Beat eggs and sugar well in a stand mixer.
Add flour and fold gently with a spatula to combine.
Add melted butter and water and combine gently using a spatula. If flour lumps remain, whisk gently until the mixture is smooth.
Bake in oven for 12-15 minutes.
Leave to cool in cake tin for a few minutes before turning out onto a cooling rack.
When cool, spread jam on one cake and then spoon or pipe whipped cream on top of jam.
Place second cake on top to make a sandwich.
Dust cake with icing sugar and then decorate top of cake with chopped strawberries and remaining cream.

Video

Nutrition

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