Classic Victoria Sponge 🍰

You can’t go wrong with a classic Victoria sponge 🍰 it’s the BEST EVER 🎂 This one is perfect for a Birthday cake consisting of 3 layers of fluffy sponge with lashings of delicious @bonnemaman_irl strawberry jam🍓 and fresh cream topped with fresh raspberries and mint 🍃

Sponge cake 🍰

Ingredients for 3 layers:

6 free-range eggs

300g caster sugar

300g plain flour

3 tsp baking powder

4 Tbsp milk

300g butter at room temperature, plus a little extra to grease the tins

Filling:

1 Jar @bonnemaman_irl Strawberry jam 🍓

500ml fresh whipped cream

Toppings:

Punnet Raspberries

Fresh mint & stems

250ml fresh whipped cream for smoothing around cake 🍰

Method:

🍰 Preheat oven to 180°C

🍰 Grease and base line three 18-20cm/7-8" round baking tins.

🍰 In a large bowl, whisk all the cake ingredients together to form a smooth soft batter.

🍰 Divide the mixture between the prepared tins and smooth the top with back of spoon.

🍰 Bake for about 20 minutes until golden brown and the cake springs back when pressed.

🍰 Turn onto a cooling rack and allow to cool completely.

🍰Spread the jam and cream over the 3 sponges and sandwich together.

🍰 Use spatula to Smooth out cake with fresh cream and then place on toppings 🍃

Eat immediately and store any leftover cake in the fridge for up to 2 days.

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