Victoria Sponge Cake 🇬🇧 This makes 2 thick 6” cakes - if you wanted a slightly larger, thinner cake, you can use the same quantities for 2x 7” tins. SPONGE 180g soft butter 180g caster sugar 3 eggs 180g self raising flour 1 tsp vanilla 2 tbsp milk FILLING 250g double cream 2 tbsp caster sugar 150g fresh strawberries 2-3 tbsp strawberry jam - In a bowl using an electric mixer, cream the butter & sugar until pale and creamy. Add the eggs 1 at a time, beating really between each addition. Add the flour and stir through until it’s almost completely incorporated. Finally add the milk & vanilla and give it one last mix. Split the batter between 2 greased 6” cake tins and bake in a preheated oven at 170°C (fan) for 25 minutes. - When the cakes are completely cool, whip up the cream along with 2 tbsp of caster sugar until it reaches floppy soft peaks - you can do this with an electric or hand whisk. - Pop one cake layer onto a plate/cake stand and slather it with strawberry jam. Dollop 3/4 of the whipped cream on top and smooth out to the edge of the cake. Add a handful of chopped strawberries and place the second cake layer on top. - Sprinkle over a little caster sugar and dollop the remaining cream into the centre and pile on the last of the strawberries. - This cake is best eaten on the day, but can be stored in an airtight container in the fridge for a few days. #victoriasponge #jubileecake #cake #baking #baked #bake #celebrationcake #foodstyling #waitrose #foodtographyschool #foodtography #foodphotography #lumixgh5 #lightroom #plattyjoobs @thebakefeed