Victoria Sponge Cake
knob of butter, melted
8oz butter, softened
8oz caster sugar
4 large free-range eggs
8oz self-raising flour, sifted
For the filling
6 tbsp strawberry jam (I’m using my homemade rhubarb jam)
300ml double cream, lightly whipped
Preheat the oven to 180C.
Gently heat the knob of butter in a pan and brush two 7-inch cake tins with the melted butter.
Line the bottom of the two cake tins with greaseproof paper.
In a large bowl, cream together the butter and sugar until pale and creamy. Beat well to get lots of air into the mixture.
Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles.
Fold in the flour using a large metal spoon.
Pour the mixture equally between the two cake tins and level off the top with a spatula.
Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour. Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely.
Spread the sponge with the jam and the whipped cream, then carefully sandwich together.
I’m using one 9-inch spring-form pan.
When the cake is completely cool, carefully divide the cake into half using a serrated knife.