Victoria Sponge

Hi everyone!

Today I've decided to bake a Victoria Sponge with fresh strawberries and cream! YUM! 
I have decided to bake this today because I think that this is the cake that started my love for cooking.

My mum held a Macmillan coffee morning for a dear friend that had passed on so I decided to have a go at baking a cake for the charity morning. I have to admit that I did need a little help and it took LOADS of hard work but it was totally worth it, as by the end there was not a single crumb in sight!
Everyone LOVED it!!! It really is a hit, so if you want to try the recipe here i have listed it below:

For the cake:
225 grams butter, at room temperature
225 grams caster sugar
225 grams self raising flour
Icing sugar, to dust
4 eggs, lightly beaten

For the filling:
100ml double cream
175 grams sliced strawberries

Special equipment:
8 inch round sandwich tin  (x2)
Electric whisk or wooden spoon
Baking parchment



1. Preheat the oven to 180 c ( 350 F/ gas 4). Line the tins with baking parchment.
2.Mix the butter and sugar with an electric whisk until light and creamy. Whisk in the eggs a little at a time.
3.Sift in the flour and fold it in gently with a metal spoon.
4.Divide the mixture between the two tins then bake for 25 mins. Cool briefly in tins then turn out on to a wire rack to cool.
5.Whisk the cream in a bowl.Put the strawberries and cream on one cake. Place the other cake on top of it. Dust it with icing sugar.

Just to let you know this recipe is from the book Get Cooking by DK.