Strawberries are here!
And I have quite the list of all the things I want to make with them before they're gone.
Victoria Sponge Cake is quick and simple to whip up and the ingredients and proportions are easy to remember.
I baked the cake in an 8-inch cake tin and then split it in half. You can also bake it in two 8-inch sandwich pans.
4 oz (115g) butter
4 oz (115g) caster sugar
4 oz (115g) plain flour
1 teaspoon baking powder
2 tablespoons milk
½ (125 ml) to ¾ (180 ml) cup whipping cream
15 to 20 strawberries (approx.)
Icing sugar, to dust
- Preheat the oven to 180 C (350 F). Grease and line an 8-inch cake tin or two 8-inch sandwich pans.
- Add the butter, sugar, eggs and milk to a large mixing bowl.
- Sift in the flour and baking powder.
- Beat the mixture with an electric mixer for 3 to 4 minutes.
- Transfer the mixture to the prepared cake tin (or divide between the two sandwich pans).
- If you're making a single cake it will take about 50 minutes to bake. If you're baking in two sandwich pans, bake for 20 to 25 minutes.
- Check with a toothpick or skewer to make sure the cake is done before removing from the oven.
- Cool the cake in the tin for 10 minutes. Then remove from the cake tin and cool completely on a wire rack.
- Split the cake in half horizontally. If you've baked two cakes, you may have to trim the rounded tops.
- Whip the cream until soft peaks form and spread on one half of the cake. Top with halved or sliced strawberries. Place the second cake on top.
- Dust with icing sugar and serve.