Victoria Sponge Cake

Name: Victoria Sponge Cake
Prep time: 10 min
Cook time: 20 min
Ingredients: 225g/8oz unsalted butter, softened; 225g/8oz Whitworths granulated sugar; 225g/8oz self-raising flour (or plain/all-purpose flour + 2 tsp baking powder); 2 tsp vanilla extract; 4 eggs; 3 tbsp strawberry conserve or jam; 150ml double cream or whipping cream; Whitworths Twist and Sprinkle icing sugar (confectioners’ sugar)

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Prep Time: 10

Cook Time: 20

Servings: 8

Cost: $2.97 /serving

Ingredients

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225 grams/8 ounces unsalted butter, softened225 grams/8 ounces Whitworths granulated sugar225 grams/8 ounces self-raising flour (or plain/all-purpose flour + 2 tsp baking powder)2 tsp vanilla extract4 eggs3 tbsp strawberry conserve or jam150 milliliters double cream or whipping creamWhitworths Twist and Sprinkle icing sugar (confectioners’ sugar)

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Instructions

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Preheat the oven to 180℃/350℉/Gas Mark 4.Grease and flour 2 x 18cm/7inch cake tinsCream the butter and the sugar together in a bowl until pale and fluffy.Beat in the eggs, a little at a time, and stir in the vanilla extract.Fold in the flour using a large metal spoon, adding a little extra milk if necessary, to create a batter with a soft dropping consistency.Divide the mixture between the cake tins and gently spread out with a spatula.Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack.Sandwich the cakes together with jam, lemon curd or whipped cream and berries or just enjoy on its own.