How to Make a Victoria Sponge Cake | Baking Mad

Baking Mad show you how to make a Victoria Sponge Cake. This Victoria Sponge Cake recipe is a classic in the UK, it was named after Queen Victoria. A sponge cake is similar to a pound cake in the US. The ingredients all weigh the same.
For a simple sponge cake recipe, click here;
bakingmad.com/recipe/victoria-sponge
Recipe:
200g Butter (unsalted)
200g White caster sugar
3 Egg(s) (free range) (at room temperature)
200g Self-raising white flour
1 tsp Vanilla extract
2 tbsp Milk (whole)
For the filling
250g Strawberries (washed and halved)
150ml Double cream (whipped)
0 White caster sugar (to dust)

Method:
Preheat the oven to 180°C (160°C fan, gas mark 5). Put some water in a cake tin or roasting tin and set in the bottom of the oven. Prepare the sandwich tins (2 x 7in sponge tins) by lining with baking parchment.

Cream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy.

Add the eggs in 3 parts, beating well after each addition so that the egg is well incorporated. Add the vanilla. Sift the flour into the mixture and fold in lightly with a metal spoon, until the mixture is even. Add the milk and mix.

Spoon the mix into tins and bake for 20 minutes, or until a skewer inserted comes out clean. Remove and cool on a wire rack.

To assemble the cake, put a dab of cream in the centre of the serving plate, and top with one of the cakes. Spoon the whipped cream all over the base and sprinkle over the halved strawberries. Top with the other cake and decorate with strawberries. Sift over the caster sugar and serve.