Easy Victoria sponge recipe

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Author: Lisa Faulkner

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Prep time:

Cook time: 50 mins

Serves: 8

Create your own easy Victoria sponge with the help of Lisa Faulkner. This classic British cake is served with a layer of fresh strawberries and whipped cream. It’s the perfect addition to your afternoon tea cake stand, an 11 o’clock tea break, an after-lunch pick-me-up or a post-dinner pudding. Luckily, Lisa’s recipe is both easy and very, very tasty. We like to think of it as all whisk with no risk – it’s that simple. Enjoy.

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Ingredients Method

Ingredients

200g unsalted butter
200g golden caster sugar, plus 1 tbsp for the strawberries
3 large eggs
200g self-raising flour
2 tsp vanilla extract
1 tbsp milk
400g strawberries, sliced, leave 6 whole that are similarly sized, cut in half to serve
300ml double cream
1 tbsp icing sugar, plus extra for dusting

Method

Step 1

Preheat the oven to 170°C/ 190°C/gas 3. Line two 20cm sandwich tins with greaseproof paper. In a large bowl, cream the butter and sugar until pale and fluffy then beat in the eggs, one at a time. Sift the flour into the bowl and carefully fold into the batter. Then fold in the vanilla and milk. Divide the batter between the two cake tins and smooth the tops with the back of a spoon.

Step 2

Bake for 20-30 minutes, until a skewer inserted into the centre of the cake comes out clean. Transfer to a wire rack to cool.

Step 3

Sprinkle 1 tbsp of caster sugar over the sliced strawberries and set aside for a good 30 minutes.

Step 4

Meanwhile whisk the cream and icing sugar to soft peaks. When the cakes are completely cool, turn one of them upside down onto a serving plate or board.

Step 5

Tip the sliced strawberries onto the cake leaving a small margin around the sides. Spread the cream on top. Then top with the second cake and take your halved strawberries and post them into the gap all around the sides, cut side showing. Dust with icing sugar and serve.