Here is a true classic, the Victoria Sponge. Everyone likes this teatime treat and it is equally tasty in the afternoon with a decent cup of tea.
8 oz butter
8 oz self raising flour
2 teaspoons baking powder
8 oz caster sugar
4 free range eggs
1 teaspoon vanilla extract (Optional)
200ml Fresh cream
2 tablespoons raspberry jam
Preheat the oven to 200C. Prepare two 8 inch round baking tins by lining them.
The method for the sponge could not be simpler. It is called ‘ the all in one ‘ method because all the ingredients are put into a bowl and mixed together. I like vanilla so I added it, but this is optional.
spread the mixture between the two tins as evenly as possible and place in the heated oven. They should take about 20-25 minutes to bake, depending on the oven.
When they are ready they should spring back when touched. Remove from the oven and let them cool a little in the tins. Then remove them and cool on a wire rack.
Strawberries are traditionally not used, instead the filling is simply raspberry or strawberry jam. Personally I like fresh fruit with any sponge and strawberries and cream is a combination that is hard to beat. Slice the washed strawberries so that they are flat and won’t cause the cake to become too uneven. I like some jam on this cake and I used raspberry jam, not too much – just enough to have a thin spread over the cake. Place the strawberries evenly and generously over the sponge. whip the cream and dollop it over the strawberries. Give a good generous amount of cream as the cake tastes better with a moist centre.
Next put the top layer on and sieve a little icing sugar or caster sugar on the top. You could decorate with more fruit on top or just one or two strawberries if you have any left over. Finally slice and enjoy! This cake only keeps for about 3 days.