Victoria Sponge with Jam and Cream

3 November 2016

Makes one 2 - layer cake

200g margarine, softened
1 cup caster sugar
4 extra large eggs
1½ cups cake flour
2 tsp Royal Baking Powder
Pinch of salt
¼ cup strawberry jam
½ cup fresh cream, whipped
Icing sugar for dusting

Cream margarine and caster sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Sift flour, baking
powder and salt. Add the dry ingredients to the egg mixture, mixing lightly until smooth. Turn out into two greased and lined 20cm round cake pans. Bake in a preheated oven at 180ºC for 25-30 minutes.
Leave in the pans for a few minutes before turning out onto a wire rack to cool. Spread jam on cake layer and top with whipped cream.
Place second layer on top and dust with icing sugar.


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