10 Inch Victoria Sponge Cake Recipe

Introduction

Ingredients

• 400g self-raising flour
• 400g unsalted butter, softened
• 400g caster sugar
• 8 large eggs
• 2 tsp baking powder
• 2 tsp vanilla extract
• Pinch of salt
• 250ml milk

For the filling:

• 300ml double cream
• 100g icing sugar
• 400g strawberry jam

Instructions

1. Preheat your oven to 180°C (350°F) and grease two 10-inch cake tins with butter and dust with flour.
2. In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
3. Beat in the eggs one at a time, making sure to fully incorporate each egg before adding the next one.
4. Add the vanilla extract and mix well.
5. Sift the flour, baking powder, and salt into the mixture and fold gently until well combined.
6. Add the milk and mix until the batter is smooth and well combined.
7. Divide the batter evenly between the two prepared cake tins.
8. Bake in the preheated oven for 25-30 minutes or until the cakes are golden brown and a skewer inserted into the centre comes out clean.
9. Remove from the oven and allow the cakes to cool in their tins for 10 minutes before transferring them to a wire rack to cool completely.
10. While the cakes are cooling, prepare the filling. In a mixing bowl, whip the double cream until it forms firm peaks.
11. Add the icing sugar and continue to whip until the cream is thick and fluffy.
12. Once the cakes are completely cool, spread the strawberry jam evenly over one of the cakes.
13. Next, spread the whipped cream over the jam, making sure to spread it out evenly.
14. Place the second cake on top of the cream and gently press down to secure it in place.
15. Dust the top of the cake with icing sugar and serve.

Nutrition

• Calories: 590
• Protein: 6g
• Fat: 32g
• Carbohydrates: 69g
• Sugar: 46g
• Fibre: 1g
• Sodium: 223mg
• Cholesterol: 210mg

Conclusion