Classic Victoria Sponge
Victoria Sponge is a classic British teatime cake, reportedly named after Queen Victoria herself, as she loved them so much! So what better way to impress your friends at a tea party than with John Whaite's classic Victoria Sponge?
Ingredients:
225g unsalted butter, softened225g caster sugar4 large eggs225g self raising flourStrawberry jamStrawberriesIcing sugar
For the Chantilly cream:
500ml double cream100g icing sugarSeeds from 1 vanilla pod2 tbsp rum
Method:
Preheat the oven to 180c/160c fan. Grease and line 2 x 20cm loose bottom sandwich tins
In a mixing bowl cream together the butter and sugar until very pale and fluffy. Don't be scared of letting it get really pale. Add the eggs and beat those in, then sift in the flour and fold that in gently
Divide between the two tins and bake in the preheated oven for 18-22 minutes or until a skewer inserted into the centre comes out clean. Allow to cool until completely cold
To assemble spread the jam over one of the cakes. Top with the other cake then top with fresh strawberries chopped in half and a generous sifting of icing sugar
For the Chantilly cream:
Whisk all the ingredients together until it makes soft peaks